temperatures, while at the lower temperature this occurs only
in two to four days.[60]

According to Biel,[61] either old koumiss or the dried sediment from old
koumiss may be used for the initial inoculation. It may also be prepared
by the repeated inoculation of mares' milk with soured cows' milk until
a fermenting product is obtained. Koumiss may be prepared by a method
stated by Allik[62] to be in general use in the Caucasian
health-resorts. One part of beer-yeast is added to four to ten parts of
fresh mares' milk (according to the strength of product required), and
after thorough mixture of the two liquids the whole is allowed to
ferment at a temperature of 70 deg. to 72 deg. F. for two days. One part of
this first product is then added to five parts of fresh cold milk, and
allowed to stand three to four hours at 75 deg. to 77 deg. F. It is then
poured into bottles, and after the expiration of another three to four
hours is stored away in a cellar at about 45 deg. F. This koumiss may be
used at any time from one to five days (generally two to three) after
bottling according to the strength desired or prescribed in each
individual case.

The changes undergone during fermentation consist in a vigorous gas and
acid production accompanied by alcohol formation and coagulation of the
milk. The coagulum exists in an extremely fine state of division, and
the liquid froths violently on the bottle being opened. It has a full
pleasant acid taste, but should not contain more than one per cent. acid
and two per cent. alcohol. The specific gravity of koumiss is 1.008 to
1.020 at 60 deg. F. Appended is an analysis of two different samples of
koumiss:

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Prepared from
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Mares' Milk. Separated
Cows' Milk.
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Per Cent. Per Cent.
Water 91.535 88.933
Fat 1.274 0.854
Nitrogenous bodies 1.913 2.025
Sugar 1.253 3.108
Ash 0.293 0.444
Carbon dioxide 0.876 1.027
Alcohol 1.850 2.647
Lactic acid 1.006 0.796
Glyceri