The Value of Some Lactic Acid Ferments

They showed that there is a great variability in the activity and power of the individual tablets sold commercially, and that a large number of the preparations are inert. Speaking generally, it appeared that when raw, pasteurised or partly-sterilised milk is kept at blood-heat for ten to twenty hours the same amount of acidity is developed as when tablets of lactic acid ferments are added. The organisms contained in the tablets seem to require a considerable time to overcome the normal and abnormal organisms of milk, and the development of their powers is so slow, that for the purposes of lactic acid therapy they are of little avail. Few of them grow well in artificial gastric juice, and when mixed with an emulsion of faecal anaerobic and aerobic bacteria only two