- Fermented milk products
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Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, as well as adds to the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC.[1] A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.
Contents
Products
Many different types of cultured milk products can be found around the world.
Soured milk
Origin Product(s) acidophilus milk cheese buttermilk yoghurt 
Brittanylaezh-ribod 
Bulgariakiselo mlyako Caucasus kefir Central Asia chal & kumis 
Denmarkkærnemælk, tykmælk, and ymer 
Estoniahapupiim and kefir 
Finlandpiimä and viili 
Georgiamatsoni 
GermanySauermilch or Dickmilch 
GreeceXynogalo or Xynogala 
Icelandskyr and súrmjólk 
IndiaLassi 
Indonesiadadiah 
Irandoogh 
Israelleben 
JapanCalpis[2] 
Kazakhstankumis 
Macedoniakiselo mleko 
Netherlandskarnemelk (buttermilk) 
Norwaysurmelk or kulturmelk, kefir, and tjukkmjølk[3] 
PakistanLassi 
Polandkwaśne mleko or zsiadłe mleko 
Romanialapte bătut and lapte acru 
Russiakefir, ryazhenka and prostokvasha 
Scotlandblaand 
Serbiakiselo mleko 
Slovakiakefir or acidofilne mlieko 
South Africaamasi ("maas" in Afrikaans) 
Swedenfilmjölk, långfil and A-fil (fil is the short form of filmjölk) 
USAclabber 
Bosnia and Herzegovinakiselo mlijeko and kefir Soured cream
Origin Product(s) cheese sour cream Central & Eastern Europe smetana 
Croatiamileram/kiselo vrhnje Finlandkermaviili 
Francecrème fraîche Icelandsýrður rjómi 
Mexicocrema/cream espesa Norwayrømme Serbiakisela pavlaka Swedengräddfil Comparison chart
Product Alternative names Typical milkfat content Typical shelf life at 4°C Fermentation agent Description Cheese 1-75% varies a variety of bacteria and/or mold Any number of solid fermented milk products. Crème fraîche creme fraiche 30-40% 10 days[1] naturally occurring lactic acid bacteria in cream Mesophilic fermented cream, originally from France; higher-fat variant of sour cream. Cultured sour cream sour cream[4] 14–18%[4] 4 weeks[1] Lactococcus lactis subsp. lactis*[4] Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product.[4] Lower fat variant of crème fraîche. Filmjölk fil 0.1-4.5% 10–14 days[1] Lactococcus lactis* and Leuconostoc[5][6] Mesophilic fermented milk, originally from Scandinavia. Yogurt yoghurt, yoghourt, yogourt, yogurt 0.5–4% 35–40 days[1] Lactobacillus bulgaricus and Streptococcus thermophilus[4] Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus. Kefir kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros 0-4% 10–14 days[1] Kefir grains, a mixture of bacteria and yeasts A fermented beverage, originally from the Caucasus region, made with kefir grains. Can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices. Kumis koumiss, kumiss, kymys, kymyz, airag, chigee 4%? 10–14 days[1] Lactobacilli and yeasts A carbonated fermented milk beverage traditionally made from horse milk. Viili filbunke 0.1-3.5% 14 days[1] Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum[7] Mesophilic fermented milk that may or may not contain fungus on the surface. Originally from Sweden but today is a Finnish specialty.[7] Cultured buttermilk 1–2% 10 days[1] Lactococcus lactis*[4] (Lactococcus lactis subsp. lactis*, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris)[1] Mesophilic fermented pasteurized milk. Acidophilus milk acidophilus cultured milk 0.5-2% 2 weeks[1] Lactobacillus acidophilus[1][4] Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus. * Streptococcus lactis has been renamed to Lactococcus lactis subsp. lactis[8]
References
- ^ a b c d e f g h i j k l "Fermented Milk Products". Canadian Dairy Commission. 2007-06-06. http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568. Retrieved 2007-06-29.
- ^ "Caplis". http://en.wikipedia.org/wiki/Calpis.
- ^ "From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway". 2005-05-04. http://aof.revues.org/document211.html. Retrieved 2008-09-04.
- ^ a b c d e f g pavlaka "Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods". National Dairy Council. http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/otherPage1.htm. Retrieved 2007-06-30.[dead link]
- ^ "Filmjölk" (in Swedish). Arla Foods. http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372. Retrieved 2007-06-29.
- ^ "Ekologisk filmjölk" (in Swedish). Arla Foods. http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx. Retrieved 2007-06-30.
- ^ a b "Viili: the Finnish speciality" (PDF). Valio Foods & Functionals (Valio) 2003 (2): 4–5. 2003. http://www.valio.fi/portal/page/portal/valiocom/Valio_Today/Publications/valio_foods___functionals05102006130335/2003.pdf#page=4. Retrieved 2007-06-30.
- ^ Schleifer, K.H.; Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W (1985). "Transfer of Streptococcus lactis and related streptococci to the. genus Lactococcus gen. nov.". Syst. Appl. Microbiol. 6: 183–195. ISSN 0723-2020.
See also
- Cuisine of Bulgaria
- Cuisine of Finland
- Cuisine of Germany
- Cuisine of Netherlands
- Cuisine of Norway
- Cuisine of Poland
- Cuisine of Romania
- Cuisine of South Africa
- Cuisine of Sweden
Categories:- Milk
- Fermented foods
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