Show NEW DRiNK O S MADE OF r In Illinois Results In Valued D Discovery 13 By XEA S rI URBANA A Ill III OctA Oct 2 A A ne new fermented drink known as acid acid- acidophilus ophilus milk i la 11 being baing produced on a commercial scale In Iho tho ho creamery of tho ho college o coile o or of ora a agriculture University of ot Illinois by means of a method worked out by M lii J 3 chief In dairy Heretofore serious difficultIes have havo b cn encountered tn In trying to produce tho milk and It II has been made only In a limited way wayon wayon wayon on a commercial scale ts As A produced In the tho th college collece creamery th the beverage be has ha a alight light smooth body and gOOd Rood lIz lIz- fla flavor vor or and te ls l are arc rc now no brine being made malle to com compare pall its medicinal value with that ot of other fermented milk drinks The use us of fermented milk drinks has ha been increasing but there hilt has been a difference ence butI ot of I Opinion as IlS to the thc kind of germs germ 1 but best suited lulled for this purpose and andalo also n as a to the specific value aluc of the different germs ermL I Up to the tho th present time most of these fermented milk drinks drink have been prepared by using u bacteria of ot the lactobacillus bul- bul bul Group croup In recent years Cars at- at attempts at attempts I tempts have hare ve been made to use bacteria of the tho tb acid group roup croup instead The Th experiment In which the milk was AS successfully produced was wa undertaken for the purpose of o gettIng Information n the relative value of the th two groups of bacteria b and also to standardise the th methods Of o 0 prep prep- preparation preparation preparation I IVery Very careful control of hac- hac bac bacteriological conditions condition Is I needed for the successful preparation of acidophilus milk and dairy plants where such control i Is not 1 Passi- Passi possible o sl- sl slI I bl ble blo probably will not be b able to tomake tomake IDIe make this milk said |