Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk 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.
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]
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
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
^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). doi:10.4000/aof.211. Retrieved 2008-09-04.
^ abcde. National Dairy Council. Archived from the original on September 25, 2006. Retrieved 2007-06-30.
^ (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-29.
^ (in Swedish). Arla Foods. Archived from the original on 2007-08-20. Retrieved 2007-06-30.
^ ab"Viili: the Finnish specialty" (PDF). Valio Foods & Functionals. 2003 (2): 4–5. 2003. Retrieved 2007-06-30.[permanent dead link]
^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.
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January 01, 1970
fermented, milk, products, fermented, dairy, products, also, known, cultured, dairy, foods, cultured, dairy, products, cultured, milk, products, dairy, foods, that, have, been, made, fermenting, milk, with, lactic, acid, bacteria, such, lactobacillus, lactococ. Fermented milk products or fermented dairy products also known as cultured dairy foods cultured dairy products or cultured milk products are dairy foods that have been made by fermenting milk 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 Dadiah is a traditional fermented milk of West Sumatra Indonesia prepared with fresh raw and unheated buffalo milk Contents 1 Products 1 1 Soured milk 1 2 Soured cream 2 Comparison chart 3 See also 4 References 5 External linksProducts editMany 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 edit Country region of origin Product s acidophilus milk buttermilk cheese Armenia matzoon Arab World leben kishk rayeb Central Asia chal shubat chalap kumis qatyq qurt suzma ayran Brazil coalhada Brittany laezh ribod Bulgaria kiselo mlyako katak ayryan and kefir Czech Republic kefir or acidofilni mleko Denmark kaernemaelk tykmaelk and ymer Dominican Republic Boruga Estonia soured milk and kefir Finland piima and viili Germany Sauermilch or Dickmilch soured milk or thickened milk Quark Georgia matsoni Greece xinogalo or xinogala 3inogala ariani ariani kefiri kefiri Hungary aludttej joghurt kefir tejfol Iceland skyr and surmjolk India dahi lassi chaas or Moru Indian ButterMilk mattha mishti doi and shrikhand Indonesia dadiah Iran doogh kashk ghara Kurdistan Region Mastaw Middle East leben Japan more info ja Calpis Yakult Latvia ruguspiens kefirs paninas lakto Lithuania rugpienis kefyras Macedonia kiselo mleko Mexico jocoque Mongolia airag byaslag tarag khuruud Netherlands karnemelk buttermilk drinkyoghurt usually fruit flavoured fermented dairy beverages Nicaragua leche agria soured milk Norway surmjolk or kulturmelk and tjukkmjolk 3 Pakistan dahi and lassi Poland soured milk including acidofilne milk kefir buttermilk twarog Romania lapte bătut lapte acru kefir and sana Russia Ukraine Belarus kefir prostokvasha ryazhenka varenets tvorog acidophiline Rwanda kivuguto Scotland blaand Serbia kiselo mleko and yogurt Slovakia kefir or acidofilne mlieko Slovenia kislo mleko South Africa amasi maas in Afrikaans Sweden filmjolk langfil and A fil fil is the short form of filmjolk Turkic countries ayran qatiq kefir yogurt kimiz United States clabber Bosnia and Herzegovina kiselo mlijeko and kefir Zambia Mabisi Zimbabwe lacto Burundi urubu Kenya Kule Naoto Maziwa Lala Mursik Amabere amaruranu Mala Ethiopia ergo Sudan rob Tanzania Maziwa Mgando Maziwa Mtindi Namibia Omaere Omatuka Soured cream edit Country region of origin Product s cheese sour cream Central Asia kaymak Central amp Eastern Europe and Russia smetana Croatia mileram kiselo vrhnje Estonia hapukoor Finland kermaviili France creme fraiche Iceland syrdur rjomi Hungary tejfol Latvia skabais krejums Lithuania grietine Mexico crema cream espesa Norway romme Poland kwasna smietana Romania smantană Serbia kisela pavlaka Slovakia smotana Sweden graddfil Tanzania SamliComparison chart editProduct 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 Creme fraiche 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 citation needed 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 creme fraiche Filmjolk 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 bulgaros 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 subsp lactis subsp cremoris 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 edit nbsp Food portal List of dairy products List of yogurt based dishes and beveragesReferences edit a b c d e f g h i j k l Fermented Milk Products Canadian Dairy Commission 2007 06 06 Archived from the original on 2019 06 19 Retrieved 2012 12 26 Dairy Foods amp Beverages Dairy Foods Amilien Virginie Torjusen Hanne Vitterso Gunnar 2005 05 04 From local food to terroir product Some views about Tjukkmjolk the traditional thick sour milk from Roros Norway Anthropology of Food 4 doi 10 4000 aof 211 Retrieved 2008 09 04 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 2007 06 30 Filmjolk in Swedish Arla Foods Archived from the original on 2007 08 08 Retrieved 2007 06 29 Ekologisk filmjolk in Swedish Arla Foods Archived from the original on 2007 08 20 Retrieved 2007 06 30 a b Viili the Finnish specialty PDF Valio Foods amp Functionals 2003 2 4 5 2003 Retrieved 2007 06 30 permanent dead link 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 edit nbsp Wikimedia Commons has media related to Fermented dairy products Retrieved from https en wikipedia org w index php title Fermented milk products amp oldid 1196467242, wikipedia, wiki, book, books, library,
