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Article
April 27, 1912

THE DIETETIC AND THERAPEUTIC VALUE OF FERMENTED MILKS PREPARED FROM COMMERCIAL FERMENTS

Author Affiliations

Associate in Bacteriology, University of Chicago CHICAGO

JAMA. 1912;LVIII(17):1252-1254. doi:10.1001/jama.1912.04260040268004
Abstract

The optimism of Metchnikoff in regard to the value of fermented milks seems to be shared by recent writers, Yoghurt, the Bulgarian sour milk, has been given special notoriety, and manufacturers, taking advantage of public sentiment, have floodedthe market with preparations, good, bad and indifferent. These preparations are supposed to produce a milk which is similar to Bulgarian milk in palatability, nutritive value and healthand life-preserving properties. Exact scientific investigations are scarce and it is difficult for practitioners to decide on the merits and demerits, not only of the commercial preparations, but also of the therapeutic value resulting from the use of these milks. Some of the articles published appear to be written in the interest of the manufacturers and it would seem that an impartial discussion may be of practical value.

The subject may be considered from three points of view: (1) the nutritive value of fermented milks for

References
1.
Luerssen and Kühn:  Centralbl. f. Bakteriol. , (Part 2) , 1908, xx. 234.
2.
Sewerin:  Centralbl. f. Bakteriol. , (Part 2) , 1908-9, xxii, 3.
3.
Spiegel: Reichsmedizinal Anzeiger, 1911, p. 664.
4.
Oehler:  Centralbl. f. Bakteriol. , (Part 2) , 1911, xxx, 140.
5.
 The Journal A. M. A. , (Jan. 30) , 1909, 372
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