View source for Fermented milk products

'''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.<ref name="cdc">
{{cite web
 | url = http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568
 | title = Fermented Milk Products
 | accessdate = 2007-06-29
 | author = 
 | last = 
 | first = 
 | authorlink = 
 | coauthors = 
 | date = 2007-06-06
 | work =
 | publisher = Canadian Dairy Commission
 | pages = 
 | language = 
}}</ref>  A range of different ''Lactobacilli'' strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.

==Products==

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

===Soured milk===

{| class="wikitable sortable"
|-
! Origin !! Product(s)
|-
| || acidophilus milk
|-
| || [[cheese]]
|-
| || [[buttermilk]]
|-
| || [[yoghurt]]
|-
| {{flag|Brittany}} || [[laezh-ribod]]
|-
| {{flag|Bulgaria}} || [[kiselo mlyako]]
|-
| [[Caucasus]] || [[kefir]]
|-
| [[Central Asia]] || [[chal]] & [[kumis]]
|-
| {{flag|Denmark}} || [[kærnemælk]], [[tykmælk]], and [[Ymer (dairy product)|ymer]]
|-
| {{flag|Estonia}} || [[hapupiim]] and [[kefir]]
|-
| {{flag|Finland}} || [[piimä]] and [[viili]]
|-
| {{flag|Georgia}} || [[matsoni]]
|-
| {{flag|Germany}} || [[Sauermilch]] or [[Dickmilch]]
|-
| {{flag|Greece}} || [[Xynogalo]] or [[Xynogala]]
|-
| {{flag|Iceland}} || [[skyr]] and [[súrmjólk]]
|-
| {{flag|India}} || [[Lassi]]
|-
| {{flag|Indonesia}} || [[dadiah]]
|-
| {{flag|Iran}} || [[doogh]]
|-
| {{flag|Kazakhstan}} || [[kumis]]
|-
| {{flag|Macedonia}} || [[kiselo mleko]]
|-
| {{flag|Netherlands}} || [[karnemelk]] ([[buttermilk]])
|-
| {{flag|Norway}} || [[surmelk]] or [[kulturmelk]], [[kefir]], and [[tjukkmjølk]]<ref>{{cite web|url=http://aof.revues.org/document211.html|title=From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway|date=2005-05-04|accessdate=2008-09-04}}</ref>
|-
| {{flag|Poland}} || [[kwaśne mleko]] or [[zsiadłe mleko]]
|-
| {{flag|Romania}} || [[lapte bătut]]
|-
| {{flag|Russia}} || [[kefir]], [[ryazhenka]] and [[prostokvasha]]
|-
| {{flag|Scotland}} || [[blaand]]
|-
| {{flag|Serbia}} || [[kiselo mleko]]
|-
| {{flag|Slovakia}} || [[kefir]] or [[acidofilne mlieko]]
|-
| {{flag|South Africa}} || [[amasi]] ("maas" in Afrikaans)
|-
| {{flag|Sweden}} || [[filmjölk]], [[långfil]] and [[A-fil]] ([[fil]] is the short form of filmjölk)
|-
| {{flag|USA}} || [[clabber (food)|clabber]]
|}

===Soured cream===

{| class="wikitable sortable"
|-
! Origin !! Product(s)
|-
| || [[cheese]]
|-
| || [[sour cream]]
|-
| Central & Eastern Europe || [[smetana (dairy product)|smetana]]
|-
| {{flag|Croatia}} || [[mileram]]/[[kiselo vrhnje]]
|-
| {{flag|Finland}} || [[kermaviili]]
|-
| {{flag|France}} || [[crème fraîche]]
|-
| {{flag|Iceland}} || [[sýrður rjómi]]
|-
| {{flag|Mexico}} || [[crema]]/[[cream espesa]]
|-
| {{flag|Norway}} || [[rømme]]
|-
| {{flag|Serbia}} || [[pavlaka|kisela pavlaka]]
|-
| {{flag|Sweden}} || [[gräddfil]]
|}

==Comparison chart==

{| class="wikitable sortable"
|-
! Product
! Alternative names
! Typical [[milkfat]] content
! Typical shelf life at 4°C
! Fermentation agent
! class="unsortable" | 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<ref name="cdc">
{{cite web
 | url = http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568
 | title = Fermented Milk Products
 | accessdate = 2007-06-29
 | date = 2007-06-06
 | publisher = Canadian Dairy Commission
}}</ref>
| naturally occurring [[lactic acid bacteria]] in cream
| [[Mesophilic]] fermented cream, originally from [[France]]; higher-fat variant of [[sour cream]].
|-
| [[Sour cream|Cultured sour cream]]
| sour cream<ref name="ndc"> [[pavlaka]]
{{cite web
 | url = http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/otherPage1.htm
 | title = Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods
 | accessdate = 2007-06-30
 | publisher = National Dairy Council
}} {{Dead link|date=October 2010|bot=H3llBot}}</ref>
| 14–18%<ref name="ndc">
{{cite web
 | url = http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/otherPage1.htm
 | title = Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods
 | accessdate = 2007-06-30
 | publisher = National Dairy Council
}} {{Dead link|date=October 2010|bot=H3llBot}}</ref>
| 4 weeks<ref name="cdc"/>
| ''[[Lactococcus lactis]]'' subsp. ''lactis''*<ref name="ndc"/>
| [[Mesophilic]] fermented pasteurized cream with an acidity of at least 0.5%.  Rennet extract may be added to make a thicker product.<ref name="ndc"/>  Lower fat variant of [[crème fraîche]].
|-
| [[Filmjölk]]
| fil
| 0.1-4.5%
| 10–14 days<ref name="cdc"/>
| ''[[Lactococcus lactis]]''* and ''[[Leuconostoc]]''<ref>
{{cite web
 | url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
 | title = Filmjölk
 | accessdate = 2007-06-29
 | publisher = Arla Foods
 | language = Swedish
}}</ref><ref>
{{cite web
 | url = http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx
 | title =  Ekologisk filmjölk
 | accessdate = 2007-06-30
 | publisher = Arla Foods
 | language = Swedish
}}</ref>
| [[Mesophilic]] fermented milk, originally from [[Scandinavia]].
|-
| [[Yogurt]]
| yoghurt, yoghourt, yogourt, yogurt
| 0.5–4%
| 35–40 days<ref name="cdc"/>
| ''[[Lactobacillus bulgaricus]]'' and ''[[Streptococcus thermophilus]]''<ref name="ndc"/>
| [[Thermophilic]] fermented milk, cultured with ''[[Lactobacillus bulgaricus]]'' and ''[[Streptococcus thermophilus]]''.
|-
| [[Kefir]]
| kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros
| 0-4%
| 10–14 days<ref name="cdc"/>
| 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<ref name="cdc"/>
| ''[[Lactobacilli]]'' and [[yeasts]]
| A carbonated fermented milk beverage traditionally made from horse milk.
|-
| [[Viili]]
| filbunke
| 0.1-3.5%
| 14 days<ref name="cdc"/>
| ''[[Lactococcus lactis]]'' subsp. ''cremoris'', ''Lactococcus lactis''* biovar. ''diacetylactis'', ''Leuconostoc mesenteroides'' subsp. ''cremoris'' and ''[[Geotrichum candidum]]''<ref name="valio">
{{cite journal
 | title = Viili: the Finnish speciality
 | journal = Valio Foods & Functionals
 | volume = 2003
 | issue = 2
 | url = http://www.valio.fi/portal/page/portal/valiocom/Valio_Today/Publications/valio_foods___functionals05102006130335/2003.pdf#page=4
 | accessdate = 2007-06-30
 | date = 2003
 | format = PDF
 | publisher = Valio
 | pages = 4–5
}}</ref>
| [[Mesophilic]] fermented milk that may or may not contain fungus on the surface.  Originally from [[Sweden]] but today is a [[Finland|Finnish]] specialty.<ref name="valio"/>
|-
| [[Cultured buttermilk]]
|
| 1–2%
| 10 days<ref name="cdc"/>
| ''[[Lactococcus lactis]]''*<ref name="ndc"/> (''[[Lactococcus lactis]]'' subsp. ''lactis''*, ''[[Lactococcus lactis]]'' subsp. ''cremoris'', ''[[Lactococcus lactis]]'' biovar. ''diacetylactis'' and ''[[Leuconostoc mesenteroides]]'' subsp. ''cremoris'')<ref name="cdc"/>
| [[Mesophilic]] fermented pasteurized milk.
|-
| [[Acidophilus milk]]
| acidophilus cultured milk
| 0.5-2%
| 2 weeks<ref name="cdc"/>
| ''[[Lactobacillus acidophilus]]''<ref name="cdc"/><ref name="ndc"/>
| [[Thermophilic]] fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with ''[[Lactobacillus acidophilus]]''.
|}
<nowiki>*</nowiki> ''[[Streptococcus lactis]]'' has been renamed to ''[[Lactococcus lactis]]'' subsp. ''lactis''<ref>
{{cite journal
 | last = Schleifer
 | first = K.H.
 | coauthors = Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W
 | author = Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W
 | title = Transfer of ''Streptococcus lactis'' and related streptococci to the. genus ''Lactococcus'' gen. nov.
 | journal = Syst. Appl. Microbiol.
 | year = 1985
 | volume = 6
 | pages = 183&ndash;195
 | url =
 | issn = 0723-2020
}}</ref>
<!--<ref>
{{cite journal
 | last = Chopin
 | first = Marie-Christine
 | authorlink = 
 | coauthors = Alain Chopin, Annette Rouault, Nathalie Galleron
 | year = 1989
 | month = July
 | title = Insertion and Amplification of Foreign Genes in the ''Lactococcus lactis'' subsp. ''lactis'' Chromosome
 | journal = Appl Environ Microbiol
 | volume = 55
 | issue = 7
 | pages = 1769–1774
 | pmid = 2504115
 | url = http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=202949&blobtype=pdf
 | format = PDF
 | accessdate = 2007-07-05
 | pmc = 202949
}}</ref>.--><!-- and ''Streptococcus thermophilus'' has been renamed to ''Lactococcus thermophilus''.<ref>
{{cite web
 | url = http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_starter_culture.html
 | title = Cheese starter cultures
 | accessdate = 2007-07-05
 | publisher = Peter N. Moller via David B. Fankhauser, Ph.D.
 | date = 2005-02-24
}}</ref>-->

==References==
{{reflist}}

==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]]

[[Category:Dairy products]]
[[Category:Fermented foods]]

[[cs:Kysané mléčné výrobky]]
[[es:Producto fermentado de la leche]]
[[Category:2Fix]]