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 1 Products 1.1 Soured milk 1.2 Soured cream 2 Comparison chart 3 References 4 See also

[edit] Products

Many different types of cultured milk products can be found around the world.

[edit] Soured milk

Origin	Product(s)
	acidophilus milk
	cheese
	cultured buttermilk (sometimes called buttermilk)
	yoghurt
Georgia	matsoni
Bulgaria	kiselo mlyako
Caucasus	kefir
Central Asia	kumis
Finland	piimä
Finland	viili
Germany	sauermilch or dickmilch
Iceland	skyr and súrmjólk
India	chass
Iran	doogh
Netherlands	karnemelk
Norway	surmelk or kulturmelk
Romania	lapte bătut
Scotland	blaand
Serbia	kiselo mleko
South Africa	amasi ("maas" in Afrikaans)
Sweden	filmjölk (fil is the short form of filmjölk)

[edit] Soured cream

Origin	Product(s)
	cheese
	smetana
	sour cream
Croatia	mileram
Finland	kermaviili
France	crème fraîche
Serbia	pavlaka
Sweden	gräddfil

[edit] 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[2]	14–18%[2]	4 weeks[1]	Lactococcus lactis subsp. lactis*[2]	Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product.[2] Lower fat variant of crème fraîche.
Filmjölk	fil	0.1-4.5%	10–14 days[1]	Lactococcus lactis* and Leuconostoc[3][4]	Mesophilic fermented milk, originally from Scandinavia.
Yogurt	yoghurt, yoghourt, yogourt	0.5–4%	35–40 days[1]	Lactobacillus bulgaricus and Streptococcus thermophilus[2]	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[5]	Mesophilic fermented milk that may or may not contain fungus on the surface. Originally from Sweden but today is a Finnish specialty.[5]
Cultured buttermilk		1–2%	10 days[1]	Lactococcus lactis*[2] (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][2]	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^[6]

[edit] References

[edit] 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