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As for kefir, originally from the Caucasus, and koumiss, common in Asia, both are drinks resulting from the fermentation of milk by lactic bacteria coupled with an alcoholic fermentation of the milk by yeast The same applies to cheese Lactic acid, a by-product of the metabolism of sugars, acidifies milk and causes it to curdle Other microorganisms, often bacteria or molds, produce a whole range of wastes giving the many existing varieties of cheeses their distinctive taste and smell. National Security reveal a conversation between Benito Mussolini’s foreign minister, Count Ciano, and the Japanese emissary in Rome: “We are going to have a showdown and get a clear delineation of what is ours and what is the other fellow’s,” Count Ciano said “Take France: Germany has occupied four fifths of it, but after all, we Italians also have great economic interests throughout that whole country and, believe me, we are going to hold on to them in the future In short, we intend now to see just how all Europe is going to be divided up” More Blood in Food? ◆ In an article titled “New Sources of Protein,” the Scandinavian Airlines magazine Scanorama reports that “at the Danish College of Agriculture and Veterinary Sciences, Prof.