"Koumiss" Quotes from Famous Books
 ... much used in the Orient which are made from milk that has undergone alcoholic fermentation. Koumiss was originally made from mare's milk but is now often made from cows' milk by adding cane sugar and yeast. In addition to the CO{2} developed, alcohol, lactic acid, and casein-dissolving ferments are formed. Kephir is made by adding to milk Kephir grains, which are a mass of yeast and ...
— Outlines of Dairy Bacteriology, 8th edition - A Concise Manual for the Use of Students in Dairying • H. L. Russell |
