[Skip to Content]
[Skip to Content Landing]
May 24, 1924


JAMA. 1924;82(21):1696. doi:10.1001/jama.1924.02650470036018

The use of milk soured by the accidental presence of acid-producing bacteria, or by the intentional addition of certain types of micro-organisms for therapeutic purposes, is not new. It has been recommended by physicians and practiced among the laity for a long time. The question as to whether it brings about any specifically useful effect, and, if so, wherein the advantageous potency may reside, has been the subject of prolonged discussion. To many persons the soured milks are particularly palatable, so that they invite the ingestion of the components of milk by those who might otherwise decline the use of this wholesome food. It has been argued that the digestibility of milk is greatly enhanced by the presence of the fermentation acid which decreases the buffer index of the milk. This is in harmony with the recommendations for the addition to cow's milk, in the feeding of infants, of either

First Page Preview View Large
First page PDF preview
First page PDF preview