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The Bacillus of Long Life: A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human ExistenceDouglas, Loudon M.

History

The Bacillus of Long Life: A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

Name: The Bacillus of Long Life: A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence
Author: Douglas, Loudon M.

Douglas, Loudon M.

Fermented milk; Longevity

┌──────────────┬───────┬───────┬───────┬───────┬───────┬───────────────────┐
  │ Name of the  │ After │ After │ After │ After │ After │                   │
  │  Bacillus.   │  24   │  48   │  72   │  96   │  a    │    Remarks        │
  │              │ Hours.│ Hours.│ Hours.│ Hours.│ Week. │                   │
  ├──────────────┼───────┼───────┼───────┼───────┼───────┼───────────────────┤
  │ B. lactis    │  1.8  │  ...  │ 10.08 │  ...  │  ...  │ Observed by       │
  │  ærogenes    │       │       │       │       │       │  Hall and Smith   │
  │              │       │       │       │       │       │                   │
  │ B. coli      │  1.8  │  ...  │  4.77 │  ...  │  ...  │ Observed by       │
  │  communis    │       │       │       │       │       │  Hall and Smith   │
  │              │       │       │       │       │       │                   │
  │ B.           │ 12.8  │ 16.5  │ 20.2  │  ...  │  22.0 │ Observed by       │
  │  bulgaricus  │  -.4  │  -.4  │  -.4  │  ...  │   -.4 │  Gabriel Bertrand │
  │              │       │       │       │       │       │  and Weisweller;  │
  │              │       │       │       │       │       │  the initial      │
  │              │       │       │       │       │       │  acidity of the   │
  │              │       │       │       │       │       │  milk was 4       │
  │              │       │       │       │       │       │                   │
  │ Matzoon Long │ 10.8  │ 12.0  │  ...  │  ...  │  ...  │ Observed by       │
  │  stäbschen B.│       │       │       │       │       │  Düggeli          │
  │              │       │       │       │       │       │                   │
  │ Strepto-     │2.61[34]  ...  │  ...  │  ...  │  ...  │ Observed by       │
  │  bacillus    │       │       │       │       │       │  Rist and Khoury  │
  │  lebenis     │       │       │       │       │       │                   │
  │              │       │       │       │       │       │                   │
  │ Streptothrix │ 10.8  │  1.08 │ 11.25 │ 11.70 │  18.5 │ Med. Coll.,       │
  │  dadhi       │       │       │       │       │       │  Calcutta         │
  └──────────────┴───────┴───────┴───────┴───────┴───────┴───────────────────┘

In different parts of the world sour milk is consumed in great
quantities, and it is stated by Metchnikoff[35] that the chief food of
the natives of tropical Africa consists of soured milk, and in Western
Africa in the region south of Angola, the natives live almost entirely
on this product, there being a difference in the curdled milks produced
according to the nature of the microbial flora which is introduced.

The Bacillus of Long Life: A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

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