Word: bulgaricus
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...inspire children to plead with their mothers at the supermarket. Nor did it get much closer to American mouths than arm's length, from which those mothers could read the list of ingredients to be reminded that yogurt is animated by at least two types of live bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. Pudding, anyone? Aisle...
...mixed in soft-ice cream machines (sales of which have been running 35% ahead of last year). Ten minutes later, a thick, soft, creamy swirl appears. Since the different brands-of yogurt that go into the machine vary greatly, so do the creamy swirls. Certain bacteria known as Lactobacillus bulgaricus and Streptococcus thermophi-lus are essential to the yogurt culture, yet there is no federal standard for the bacterial count. If the yogurt is pasteurized, as it sometimes is, the bacteria are killed. Freezing inhibits their growth. The calorie content depends on whether the yogurt is made from skim milk...
...longevity of villagers in the backwoods of Bulgaria, he bent over his test tubes at the Pasteur Institute in Paris in the early 1900s and concluded that so many Bulgarians lived to be more than 100 because they ate lots of fermented milk. Their yogurt contained Bacillus bulgaricus, which, Metchnikoff decided, chased out the "wild, putrefying bacilli in our large intestine." He consumed untold gallons himself, discoursed profusely about what he believed to be its beneficial effects, and died at the age of 71, leaving behind a mere handful of French yogurt enthusiasts...
Extrin is made by Extrin Foods, Inc. of New York City. It is a culture of Lactobacilli* (bulgaricus, acidophilus, moro) and yeast (fragitans), grown in heavy cream and buttermilk, which continue to work in hydrogenated vegetable oils. The culture includes natural annatto extract (for coloring) and salt. Two ounces of Extrin will permeate ten pounds of shortening. Together with two ounces of salt, a quart of water and 3 Ib. of butter, this makes a mixture which can legally be called "butter spread." But even without any butter, Extrinized shortening is almost impossible to tell from the real thing...
Some years ago the Bulgarian scientist, Mechnikov, discovered a bacillus friendly to man, called it the Bacillus Bulgaricus, because it frequented the sour milk of Bulgaria. Recently Prof. Leo F. Rettger of Yale announced that he had experimented with an allied form of the Bacillus Acidophilus and demonstrated that, induced to breed in great quantities, it expells all harmful bacteria by its harmless self. Thus, puckering their mouths to imbibe the acidated lacteal fluid of bovines, young people, old people, sexa-and even octogenarians may continue to "ripe and ripe." Prof. Rettger also hinted that with these bacilli would...