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 — John Shaqi
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
Douglas, Loudon M.
Fermented milk; Longevity
────────────────┬──────┬───────┬──────┬───────┬──────┬──────┬────────┬──────
Human│ Cow │Buffalo│ Goat │ Sheep │ Mare │ Ass │Reindeer│ Whale
────────────────┼──────┼───────┼──────┼───────┼──────┼──────┼────────┼──────
Water 88.32│ 87.75│ 82.57│ 86.34│ 81.08 │90.38 │90.30 │ 67.7 │ 60.47
Fat 3.43│ 3.40│ 7.63│ 4.25│ 7.67 │ 1.00 │ 1.30 │ 17.1 │ 20.00
Protein 1.55│ 3.50│ 4.69│ 4.40│ 6.08 │ 1.98 │ 1.80 │ 10.9 │ 12.42
Milk Sugar 6.44│ 4.60│ 4.30│ 4.26│ 4.26 │ 6.28 │ 6.20 │ 2.8 │ 5.63
Salts 0.26│ 0.75│ 0.81│ 0.75│ 0.91 │ 0.36 │ 0.40 │ 1.5 │ 1.48
────────────────┼──────┼───────┼──────┼───────┼──────┼──────┼────────┼──────
Total 100.00│100.00│ 100.00│100.00│100.00 │100.00│100.00│ 100.00 │100.00
────────────────┼──────┼───────┼──────┼───────┼──────┼──────┼────────┼──────
Specific 1.032│1.0315│ 1.033│ 1.033│ 1.038 │ 1.034│ 1.033│ ... │ ...
Gravity │ │ │ │ │ │ │ │
────────────────┴──────┴───────┴──────┴───────┴──────┴──────┴────────┴──────
[Illustration: FIG. 4 is a photograph of two Petri dishes,
which have been inoculated with ordinary milk (A), and
milk that has been subjected to sterilisation (B). The
whitish bacterial colonies on A are due to enormous
numbers of organisms, while B is quite free from such
growth.
For the production of a reliable lactic food, it is
essential that certain precautions as to the treatment of
the milk, and the maintenance of a suitable temperature
during the growth of the lactic bacteria, should be
observed.
In the first place, milk immediately after extraction from
the cow contains only a few organisms, but these multiply
so rapidly that in a few hours the bacterial content may
amount to many millions per ounce. In preparing a pure
culture of any specific organism, then, care must be taken
to destroy all the bacteria that have accidentally found
their way into the milk, inoculating with the organisms it
is desired to cultivate. This is best accomplished by
heating the milk to the boiling-point of water for about
thirty minutes, by which time almost all the undesirable
bacteria have been killed.]
Public-domain text, read in full here on John Shaqi.
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