Lacto

dc.contributor.author Mortensen, M.
dc.contributor.author Hammer, B.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T19:03:18.000
dc.date.accessioned 2020-06-30T00:55:27Z
dc.date.available 2020-06-30T00:55:27Z
dc.date.embargo 2017-08-09
dc.date.issued 2017-08-09
dc.description.abstract <p>Interest in sour milk drinks has become quite general in recent years through the work and teaching of Metchnikoff, who believes that their use will aid materially in prolonging life and delaying the changes incident to old age. However, most people dislike sour milk and will not use it, so several years ago the writer undertook to prepare sour milk drinks so flavored with fruit juices as to make them more palatable. The dairy section of the Iowa Agricultural Experiment station took up these experiments and produced a frozen sour milk product of the consistency of ice cream and possessing a delicate and agreeable flavor. This frozen product was called “lacto” and as such became widely known, not merely in this country but in other countries as well.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletin/vol12/iss140/1/
dc.identifier.articleid 1409
dc.identifier.contextkey 10569103
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol12/iss140/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11456
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol12/iss140/1/S542_Io9b_no140.pdf|||Fri Jan 14 17:47:37 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Lacto
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication df518664-fd0f-4be4-9433-ef15714d906d
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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