The Bacillus of Long Life - a manual of the preparation and souring of milk for dietary - purposes, together with and historical account of the use - of fermente

The Bacillus of Long Life - a manual of the preparation and souring of milk for dietary - purposes, together with and historical account of the use - of fermente

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The Project Gutenberg EBook of The Bacillus of Long Life, by Loudon DouglasThis eBook is for the use of anyone anywhere at no cost and withalmost no restrictions whatsoever. You may copy it, give it away orre-use it under the terms of the Project Gutenberg License includedwith this eBook or online at www.gutenberg.netTitle: The Bacillus of Long Lifea manual of the preparation and souring of milk for dietarypurposes, together with and historical account of the useof fermenteAuthor: Loudon DouglasRelease Date: March 18, 2010 [EBook #31691]Language: English*** START OF THIS PROJECT GUTENBERG EBOOK THE BACILLUS OF LONG LIFE ***Produced by Peter Vachuska, Turgut Dincer, Chuck Greif andthe Online Distributed Proofreading Team athttp://www.pgdp.netPutnam'sScience SeriesThe Oldest Woman in the World and her SonTHE OLDEST WOMAN IN THE WORLD AND HER SONBABA VASILKA IS 126 YEARS OLD, AND HER SON TUDOR IS 101. THEY ARE PEASANTS, AND HAVE LIVEDALL THEIR LIVES IN A LITTLE VILLAGE IN BULGARIA. THEY ARE TYPICAL EXAMPLES OF PEOPLE WHO LIVETO A GREAT AGE BY THE USE OF SOURED MILK, AS IT HAS BEEN THEIR PRINCIPAL FOOD ALL THEIRlives.TheBacillus of Long LifeA Manual of the Preparation and Souring of Milk forDietary Purposes, Together with an HistoricalAccount of the Use of Fermented Milks, fromthe Earliest Times to the Present Day,and Their Wonderful Effect in theProlonging of Human ExistenceByLoudon M. Douglas, F.R.S.E.With 62 IllustrationsG. P. Putnam's ...

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The Project Gutenberg EBook of The Bacillus of Long
Life, by Loudon Douglas
This eBook is for the use of anyone anywhere at no
cost and with
almost no restrictions whatsoever. You may copy it,
give it away or
re-use it under the terms of the Project Gutenberg
License included
with this eBook or online at www.gutenberg.net
Title: The Bacillus of Long Life
a manual of the preparation and souring of milk for
dietary
purposes, together with and historical account of the
use
of fermente
Author: Loudon Douglas
Release Date: March 18, 2010 [EBook #31691]
Language: English
*** START OF THIS PROJECT GUTENBERG EBOOK
THE BACILLUS OF LONG LIFE ***Produced by Peter Vachuska, Turgut Dincer, Chuck
Greif and
the Online Distributed Proofreading Team at
http://www.pgdp.net
Putnam's
Science Series
The Oldest Woman in the World and her Son
The Oldest Woman in the World and her Son
Baba Vasilka is 126 years old, and her son Tudor is
101. They are peasants, and have lived all their lives
in a little village in Bulgaria. They are typical examples
of people who live to a great age by the use of soured
milk, as it has been their principal food all their lives.
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, fromthe Earliest Times to the Present Day,
and Their Wonderful Effect in the
Prolonging of Human Existence
By
Loudon M. Douglas, F.R.S.E.
With 62 Illustrations
G. P. Putnam's Sons
New York and London
The Knickerbocker Press
1911
Revised Edition
Copyright, 1911
BY
G. P. PUTNAM'S SONS
The Knickerbocker Press, New York
PREFACE
This book has been designed with a view to meet anextensive demand for definite data on the subject of
Soured Milks. The author has had this matter brought
before him, times without number, by those inquiring
for authentic information on the subject, and he has
therefore considered it desirable to gather together
such information as is available in connection with
ancient and modern practice. He has endeavoured to
present this to the reader in concise form.
The author is indebted to many friends for their
assistance in getting the book together, and would
specially mention Dr. H. B. Hutchinson, Bacteriologist,
Rothamsted Experimental Station, for assistance in
connection with the bacteriology of fermented milks;
Mr. Thomas Douglas, of Wimbledon, who has assisted
with the chemistry of the subject; Mr. S. Javrilovitch,
of Belgrade, Servia, for local information and
illustrations; Dr. Otokar Laxa, Bacteriologist, of
Prague, Bohemia, for general assistance; the editor of
Bacteriotherapy, New York, U.S.A., for the use of the
group of illustrations 30-44; the publishers of the
Centralblatt für Bakteriologie, Jena, for the group of
illustrations 14-29; and many others, some of whom
are referred to in the text.
CONTENTS
CHAPT PAG

ER E
I.— Introductory—Historical 1
II.— Fermented Milks 15
III.— The Chemistry of Milk 47IV.— Handling of Milk 68
The Bacteriology of Fermented or Sour
V.— 84
ed Milk
The Preparation of Soured Milk in the
VI.— 125
House
The Preparation of Soured Milk in the
VII.— 139
Dairy
VIII.— Soured Milk in Health and Disease 151
Index 165
ILLUSTRATIONS
FI
PA
G
GE
.
fro
ntis
The Oldest Woman in the World and her Son
pie
ce
The Pass of Bukova 2
Kabyles Souring Milk 4
The Handling of Milk in the Pyrenees 8
The Constituents of Milk 48
1.1.
Micro-Photograph of a Drop of Whole Milk 58

2.
Micro-Photograph of Separated Milk 58

3.
Micro-Photograph of Cream 58

4. Photograph of Two Petri Dishes, which have b
60
— een Inoculated with Ordinary Milk
5.
The Creamometer 62

6.
Testing-Glass for Extraneous Matter in Milk 62

7.
Lactometer and Test-Glass 64

8.
Pasteuriser 78

9. Continuous Apparatus for the Production of La
82
— rge Quantities of Soured Milk
1
0. A Milk-Filling Apparatus 90

1
1. Section through a Kephir Grain 94
—1
Streptococcus lacticus (Grotenfeldt) Growing o
2. 96
n Lactose-Agar, Stained by Gram's Method

1
Photo-Micrograph of Preparation from Armenia
3. 106
n Soured Milk

1
Granule Bacillus from Yoghourt. Shredded Pre
4. 110
paration of a Fresh Skim-Milk Culture

1
Granule Bacillus from Yoghourt, Cultivated afte
5. 110
r the Usual Agar Method

1
Granule Bacillus from Yoghourt. Agar Milk Sug
6. 110
ar Culture

1
Bacteria W. from Milk, Cultivated Twenty-Four
7. 110
Hours

1
Agar Milk Sugar Culture. From the Original Bul
8. 112
garian Yoghourt

1
Agar Milk Sugar Culture. Surface Colony of Gr
9. 112
anule Bacillus from Calf's Stomach

2
Agar Milk Sugar Culture. Deep-Lying Colony of
0. 112
Granule Bacillus from Calf's Stomach
—2
Agar Milk Sugar. Colony of Bacterium W. from
1. 112
Yoghourt

2
Two Colonies of Bacillus Acidophilus from Calv
2. 114
es' Manure

2
3. Beer-Wort Gelatine 114

2
Shredded Preparation of Bulgarian Original Yo
4. 114
ghourt

2
Granule Bacillus from Yoghourt. Cultivated in S
5. 114
kim Milk in Twenty-Four Hours

2
6. Bacteria W., Agar Milk Sugar Culture 116

2
7. Bacteria acidophilus from Calves' Manure 116

2
Mucus from Calf's Stomach Inoculated into Mil
8. 116
k after Eight Transferrings

2
Diplostreptococcus from Yoghourt. Pure Cultur
9. 116
e in Skim Milk
—3
Photo-Micrograph of Preparation Made from Y
0. 118
oghourt, Showing Yeast Cells

3
Photo-Micrograph of Smear from Greek Curdl
1. 118
ed Milk Called "Giaourti"

3 Photo-Micrograph of Soured Milk Inoculated wi
2. th a Tablet containing Viable and Pure Cultures 120
— of Bacillus bulgaricus
3 Photo-Micrograph of Milk Inoculated with a Fer
3. ment Table in which Bacillus bulgaricus is no L 120
— onger Viable
3
Photo-Micrograph of Smear of Culture of Bacill
4. 122
us bulgaricus

3
Bacillus bulgaricus, Showing the Cultures in En
5. 124
glish Cow's Milk

3
Photo-Micrograph of Pure Culture of Bacillus b
6. 124
ulgaricus

3 Photo-Micrograph of Smear of Combined Cultu
7. re of Bacillus bulgaricus and Bacteria paralacti 124
— cus