The consumption of various types of fermented milk is common in all countries in which milk is available. The food value of such products is unquestioned and their desirability, especially in the case of certain intestinal disorders, is insisted on by many persons. The recent necessity for food conservation has emphasized the possibility of preparing nourishing beverages as well as liquids to be used in cookery from skim milk, buttermilk and whey, which would otherwise be discarded or used for animal feeding.
Hammer, B. W. and Hauser, A. J., "Fermented Milk" (1918). Circular. Paper 54.