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Updated: May 17, 2025
Or yeast may be taken in the forth of brewer's yeast, a tablespoonful in a glass of water, two or three times a day, or one sixth of an ordinary compressed yeast cake dissolved is a glass of `eater and taken once or twice a day. Or various forms of lactic acid fermented milk may be successful.
To be sure, it also contains many other bacteria which have different effects, but the acid producers are always so abundant and grow so vigorously that the lactic fermentation occurs in spite of all other bacteria. Here also there is a possibility of an improvement in the process by the use of pure cultures of lactic organisms.
It is due to the action of certain of the milk bacteria upon the milk sugar which converts it into lactic acid, and this acid gives the sour taste and curdles the milk. After this acid is produced in small quantity its presence proves deleterious to the growth of the bacteria, and further bacterial growth is checked.
Sometimes a mixture of cane sugar and tartaric acid is used. To start the fermentation the mixture is inoculated with a mass of sour milk or decaying cheese, or both, such a mixture always containing lactic organisms.
The growth of bacteria during the ripening produces chemical changes of a somewhat complicated character, and concerns each of the ingredients of the milk. The lactic-acid organisms affect the milk sugar and produce lactic acid; others act upon the fat, producing slight changes therein; while others act upon the casein and the albumens of the milk.
This is due to the fact that lactose undergoes the lactic acid fermentation. The lactose is converted into lactic acid by means of a special ferment. Experiment 52. Evaporate a small quantity of milk to dryness in an open dish. After the dry residue is obtained, continue to apply heat; observe that it chars and gives off pungent gases.
When the milk has attained a certain degree of acidity, the lactic acid bacteria are unable to thrive and the souring process is slowed up and finally stopped. Most of the other bacteria in milk perish when lactic acid is formed. This is why stale sweet milk is often harmful, when the same kind of milk allowed to sour can be taken with impunity.
In the same way, various forms of bacteria have the power of breaking down complex bodies in their immediate neighborhood, the products depending upon the substance, the kind of bacteria, and the conditions under which they act. Thus the bacteria lactis act upon the milk sugar present in milk, and convert it into lactic acid, thus bringing about the souring of milk.
After a while it goes into a state of rigidity known as rigor mortis. Then it begins to soften again. This third stage is really a form of decay, called ripening. It is believed that the lactic acid formed is one of the principal agents producing this softening. Some people enjoy their meats, especially that of fowls and game, ripe enough to deserve the name of rotten.
In 1780 he discovered lactic acid, and showed that it was the substance that caused the acidity of sour milk; and in the same year he discovered mucic acid. Next followed the discovery of tungstic acid, and in 1783 he added to his list of useful discoveries that of glycerine. Then in rapid succession came his announcements of the new vegetable products citric, malic, oxalic, and gallic acids.
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