BACILLUS OF LONG LIFE

Taranaki Daily News, Volume LIV, Issue 98, 16 October 1911, Page 2

BACILLUS OF LONG LIFE

SOUR MILK AND ITS VIRTUES. Most people are by now familiar with the fact (or the pretention) that the elixir of life is simply sour milk; but this is supposed to be one of the most modem of the "many inventions" of science. This, however, is far from being the case. In most tropical or subtropical countries soured mill; has been in use in some form for centuries, going by such names as Kephir. Koumiss, Yoghourt. Leben, and so on. The practice of souring milk has been common since the earliest 'times in Bulgaria, Sciwia. Turkev. Egypt, Mongolia, and India. Amoiig-t tile daily diet of (he people of all the-e countries -our milk forms a large ilem—and they are notoriously bmg-lived. 'P'e prc-crvativb action of lactic acid has been long known, but we can now go further, and work with the particular' baccillus that produces the best resn!-' in caching fermentation of food, inside or outside the body. It is that ".hi-h 00-nrs in the sour milk of Bulgaria. I', requires a high (eiiipi'i-alure I'm ...ro-wih. and is strongly acid producing, 'n the iutes. tiral'tract. it destroys me-' of J lit- putrefactive bacteria there- y e at. it iof course. ( ,f the hi"b■■■■'. importance. how (he mil;, i- 5,,:,,.■.;. All mbk hain it niiilions of bacli-rei reol- to breed, and the-e mti-t (irs! h- ■h-lroyed by boiling. A tube of lii|iiid culture of bacillus Hnlirariciis sho-iM then be added, and the vessel, <-m"n';l and kept warm for -ome hours. The produet is said to be very palatable cither as a cream, or later on. as a thick ma ; s with a distinctly acid •.: !■■. Served | with stewed fruit it is 'h-lhjitfnl. but! it may be taken as a mixed I with freshly boiled milk or water. | |