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Show Sour Milk Is a Preservative. (New York Tribune.) Most housewives do not know that sour milk Is a preservative. Even oysters oys-ters will keep in it for some time. A piece of beefsteak was found to be perfectly fresh after an immersion of four or five months. Prof. Elie Metch-nikoff Metch-nikoff of the Pasteur institute, Paris, explains that the sugar in the milk encourages the growth of certain germs which form lactic acid. This acid destroys de-stroys the germs of putrefaction. For this reason sour milk and buttermilk are often beneficial In alimentary disorders dis-orders which are accompanied by bacterial bac-terial infection. Sweet milk will not serve because the sugar is promptly assimilated as-similated and the friendly germs are without sustenance. On the other hand, the casein of the milk remains and in It the bacilli of decay multiply. It is they which cause the class of symptoms known as biliousness. |