Fermented Milk Products
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Fermented Milk Products
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk

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 while enhancing its taste and improving the digestibility of its 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 many cultured milk products with different flavors and characteristics.

Products

Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more.[2]

Soured milk

Country/region of origin Product(s)
acidophilus milk
buttermilk
cheese
Armenia matzoon
Arab World leben, kishk
Central Asia chal/shubat, chalap, kumis, qatyq, qurt, suzma
Brittany laezh-ribod
Bulgaria kiselo mlyako
Czech Republic kefír or acidofilní mléko
Denmark kærnemælk, tykmælk, and ymer
Dominican Republic Boruga
Estonia soured milk and kefir
Finland piimä and viili
Germany Sauermilch or Dickmilch (soured milk or thickened milk), Quark
Georgia matsoni
Greece xinogalo or xinogala (), ariani (), kefiri ()
Hungary aludttej, joghurt, kefir, tejföl
Iceland skyr and súrmjólk
India dahi, lassi, chaas, mattha, mishti doi and shrikhand
Indonesia dadiah
Iran doogh, kashk, ghara
Kurdistan Region Mastaw
Middle East leben
Japan calpis
Latvia r?gu?piens, kef?rs, pani?as, lakto
Lithuania r?gpienis, kefyras
Macedonia kiselo mleko
Mexico jocoque
Mongolia airag, byaslag, tarag, khuruud
Netherlands karnemelk (buttermilk)
Nicaragua leche agria (soured milk)
Norway surmelk or kulturmelk, kefir, and tjukkmjølk[3]
Pakistan dahi and lassi
Poland soured milk (including "acidofilne" milk), kefir, buttermilk, twaróg
Romania lapte b?tut, lapte acru, kefir and sana
Russia, Ukraine, Belarus kefir, prostokvasha, ryazhenka, varenets, tvorog, acidophiline
Rwanda kivuguto
Scotland blaand
Serbia kiselo mleko and yogurt
Slovakia kefír or acidofilné mlieko
Slovenia kislo mleko
South Africa amasi (maas in Afrikaans)
Sweden filmjölk, långfil and A-fil (fil is the short form of filmjölk)
Turkic countries ayran, qatiq, kefir, yogurt, k?m?z
United States clabber
Bosnia and Herzegovina kiselo mlijeko and kefir
Zambia Mabisi
Zimbabwe lacto
Burundi urubu
Kenya Kule Naoto, Maziwa Lala, Mursik, Amabere amaruranu
Ethiopia ergo
Sudan rob

Soured cream

Country/region of origin Product(s)
cheese
sour cream
Central Asia kaymak
Central & Eastern Europe; and Russia smetana
Croatia mileram/kiselo vrhnje
Finland kermaviili
France crème fraîche
Iceland sýrður rjómi
Hungary tejföl
Latvia sk?bais kr?jums
Lithuania grietin?
Mexico crema/cream espesa
Norway rømme
Romania smântân?
Serbia kisela pavlaka
Sweden gräddfil

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 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 14-40%[] 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, yogourt, yoghourt 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; 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]

See also

References

  1. ^ a b c d e f g h i j k l "Fermented Milk Products". Canadian Dairy Commission. 2007-06-06. Retrieved .
  2. ^ "Dairy Foods & Beverages | Dairy Foods".
  3. ^ Amilien, Virginie; Torjusen, Hanne; Vittersø, Gunnar (2005-05-04). "From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway". Anthropology of Food (4). Retrieved .
  4. ^ a b c d e "Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods". National Dairy Council. Archived from the original on September 25, 2006. Retrieved .
  5. ^ "Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved .
  6. ^ "Ekologisk filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-20. Retrieved .
  7. ^ a b "Viili: the Finnish specialty" (PDF). Valio Foods & Functionals. 2003 (2): 4-5. 2003. Retrieved .[permanent dead link]
  8. ^ Schleifer KH, 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 (2): 183-195. doi:10.1016/s0723-2020(85)80052-7. ISSN 0723-2020.

External links


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