New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-12-20
NATURAL YEAST IN CALIFORNIA.

A rERMENTING SUBSTANCE MORE THAN Equal
To THE KEPH1R OF THE CAUCASUS
Ga, rro,cisco Dec 10 speciaD.-A species Of yenst
.,..o,,, ,.sombung tbe kephir found In the regions o.
Tho capcasus Mountains, has been discovered III 'an
fornIa Like the kephir, this American proonct eaus
aIcobIc fermentation OF milk anording DeVoi"eo s
Is pronounced refreshing and delightful many ~
od,on bousekeepers always have on hand thiS sac
charomyclte in jar balfhlled win s"eo'or0a 80
and the ferment product, known as Canior'h" ~
hor ,s drawn and used as q tonic Tho kephir gram
Torment dextrose as well lactose, ana IL IS '"e
dentrose or grape-sugar fernent product tha1 va,
been used mostly I'm this country. In Germany an"
Russia the milk fernented by kephir grains nus
become popular as Il drink. and an enterpriSlng hr,
has recently opened factory where inc 1cr'uenO W"
be manufactured for the beverage-loving 'erm@ns'
The original kephir-yeast known TO scienustS Is
Kcrn's mlIk-ferment, is found IN the 0a
regions, and is called by the natives hpnir, Siap
kear. or kephr The food Of the peasants Is hmiVe'
70 flesh and milk for agriculture is impossible IN
mountainous districts. The milk Is never ta@eh
STRAIGHT the desired mixture being obtaneh ny
adding the alcoholic fermort to the fresh milk Inc
process is simple enough. The compound cohss'ine
Of one volume OF kephfr grains 10 SIX OF se'e'
volumes Of milk, is exposed to the air, at an oruii'
temperature for about twenty four hours ana shiheh
frequently The erment is poured from the grains ana
mixed with twice It's volume OF resh "hia'
which in turn is fermented, eliminating a
large amount Of carbonica acid gas and forming rom
l,2 TO per cent Of alcohol. When made successfully
the LIQUID Is thick without large coagulated Jumps,
and has pleasantly acid taste. The preparation OF
the famous koumlss Of the Steppes differs from tms
only in the longer process Of fermentauon wheh IL oc
comes q frothng, foaning, decidedly ACID Drink Inc
popularity Of the kephr due largely to tF medlchai
properties Gastric and pulmonary complaints are
A. taroa NJ
In the milk are peptonized during fermentatioo the
tonic is a great aid to digestion
The origin OF the kephir grains was for long ume
unknown Nothing could be learned from the nauvee
Of the source but scientists believe that In It's Wild
form 1t grows h little clumps or granuies on bushes
found in the mountains below the snow line III IL
supposed that the original growth by spores. but
culture continued under variety OF conditions falieo
to show the spore process Of growth The yeast cells
for an nnity of generations have grown by budding
I'm the milk and the plant may have lost the knack
Of producing spores. In appearance, the grams are
white compact, elastic, slme-enveloped massed'
spherical or eliptical contour and varying In size
from one to Eve mllmetres In diameter. The small
grains are generally smooth but the larger ones have
numerous small Outgrowths, and resemble miniature
caulfowers The grains shrink by loss OF water,
becoming yelowishbrown when dry, but do not lose
the power Of fermenting When placed in milk they
become white again and in few days grow as rapidly
and ferment as readily as the fresh grains. Each
grain when examined with microscope disclosed two
different structures, yeast cells and bacteria. The
bacteria form rhe larger OF the cell. In which the
yeast cells of all shapes and sizes. arranged In rows
are imbedded.
The American kephir. In the process Of fermenung
milk does not cause the milk to sour in the ordinary
sense The mixture 1 acid. but no coagulauon taxes
Mace The ordinary beeryeast has not the property
Of fermenting sweet milk, although IL does produce
alcoholic fermentation In sour milk. II also Dverts
cane sugar smother point OF difference between the
beeryeas and kephr the latter having the power 70
ferment dextrose and lactose but not saccharose.