Viili (Finnish) is a mesophilicfermented milk product found in the Nordic countries, particularly Finland. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". The metabolism of the bacteria used in the fermentation also gives viili a slightly different taste.
This cultured milk snack resembles yoghurt and is the result of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The lactic acid bacteria identified in viili include the acid‐producing Lactococcus lactis subsp. lactis and L. l. cremoris as well as the aroma producers L. lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides.[1] Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. Viilian is similar to kefiran produced by kefir grains. The production of exopolysaccharides (EPS) by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential.
In modern practice, pasteurized milk is used, fermentation is carried out in a dairy plant in controlled conditions using laboratory-grown cultures and the product sold fresh. Viili is widely available in Finland in grocery stores in several variants.
Other variantsedit
Several variants of fermented milk products are found in Western Finland and Sweden, such as filmjölk ("viili milk") or långfil ("long viili"), which vary in consistency and fermentation. In Norway, filmjölk is usually named "kulturmelk" ("cultured milk") or "surmelk" ("sour milk"), while in Gotland and Iceland, the name "skyr" is used to refer to fresh cheese that is eaten in ways similar to yoghurt variants. Additionally in Iceland "súrmjólk" is a local variant of filmjölk.
The Swedish variant most resembling viili is called filbunke.
Cream viili (Finnish: kermaviili) is made from cream instead of milk, and is used in cooking like sour cream, or with dill, chives and other spices as cold sauce for fish, or as a base for dip sauces.
Referencesedit
Leporanta, K. 2003. Viili and Långfil – exotic fermented products from Scandinavia. Valio Foods & Functionals. On line version
Mistry, V. V. 2004. Fermented liquid milk products. In: Handbook of food and beverage fermentation technology. (Ed. Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W. Nip, P. S. Stanfield and F. Toldrá) Marcel Dekker, Inc. New York, U.S.A.
Ruas-Madiedo, P., M. Gueimonde, C. G. De los Reyes-Gavilán and S. Salminen. 2006. Short communication: Effect of exopolysaccharide isolated from “viili” on the adhesion of probiotics and pathogens to intestinal mucus. J. Dairy Sci. 89:2355-2358.
Shurtleff, W. and A. Aoyagi. 2004. History of Fermented Soymilk and Its products: History of Soybeans and Soyfoods: 1100 B.C. to the 1980s. Soyfoods Center, Lafayette, California.
^Kahala, M.; Mäki, M.; Lehtovaara, A.; Tapanainen, J.-M.; Katiska, R.; Juuruskorpi, M.; Juhola, J.; Joutsjoki, V. (2008). "Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili". Journal of Applied Microbiology. 105 (6): 1929–1938. doi:10.1111/j.1365-2672.2008.03952.x. PMID 19120639.
External linksedit
The dictionary definition of viili at Wiktionary
February 15, 2024
viili, finnish, mesophilic, fermented, milk, product, found, nordic, countries, particularly, finland, similar, yoghurt, kefir, when, left, unmixed, texture, malleable, long, metabolism, bacteria, used, fermentation, also, gives, viili, slightly, different, ta. Viili Finnish is a mesophilic fermented milk product found in the Nordic countries particularly Finland Viili is similar to yoghurt or kefir but when left unmixed its texture is malleable or long The metabolism of the bacteria used in the fermentation also gives viili a slightly different taste ViiliFinnish viili with strawberries and blueberriesTypeFermented milkPlace of originNordic countriesMain ingredientsMilk bacterial and yeast culture Media ViiliThis cultured milk snack resembles yoghurt and is the result of microbial action of lactic acid bacteria LAB and a surface growing yeast like fungus Geotrichum candidum present in milk which forms a velvet like surface on viili In addition most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans The lactic acid bacteria identified in viili include the acid producing Lactococcus lactis subsp lactis and L l cremoris as well as the aroma producers L lactis subsp lactis biovar diacetylactis and Leuconostoc mesenteroides 1 Among those mesophilic LAB strains the slime forming Lc lactis subsp cremoris produce a phosphate containing heteropolysaccharide named viilian Viilian is similar to kefiran produced by kefir grains The production of exopolysaccharides EPS by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential In modern practice pasteurized milk is used fermentation is carried out in a dairy plant in controlled conditions using laboratory grown cultures and the product sold fresh Viili is widely available in Finland in grocery stores in several variants Other variants editSeveral variants of fermented milk products are found in Western Finland and Sweden such as filmjolk viili milk or langfil long viili which vary in consistency and fermentation In Norway filmjolk is usually named kulturmelk cultured milk or surmelk sour milk while in Gotland and Iceland the name skyr is used to refer to fresh cheese that is eaten in ways similar to yoghurt variants Additionally in Iceland surmjolk is a local variant of filmjolk The Swedish variant most resembling viili is called filbunke Cream viili Finnish kermaviili is made from cream instead of milk and is used in cooking like sour cream or with dill chives and other spices as cold sauce for fish or as a base for dip sauces References editLeporanta K 2003 Viili and Langfil exotic fermented products from Scandinavia Valio Foods amp Functionals On line version Mistry V V 2004 Fermented liquid milk products In Handbook of food and beverage fermentation technology Ed Y H Hui L Meunier Goddik A S Hansen J Josephsen W Nip P S Stanfield and F Toldra Marcel Dekker Inc New York U S A Ruas Madiedo P M Gueimonde C G De los Reyes Gavilan and S Salminen 2006 Short communication Effect of exopolysaccharide isolated from viili on the adhesion of probiotics and pathogens to intestinal mucus J Dairy Sci 89 2355 2358 Shurtleff W and A Aoyagi 2004 History of Fermented Soymilk and Its products History of Soybeans and Soyfoods 1100 B C to the 1980s Soyfoods Center Lafayette California Kahala M Maki M Lehtovaara A Tapanainen J M Katiska R Juuruskorpi M Juhola J Joutsjoki V 2008 Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili Journal of Applied Microbiology 105 6 1929 1938 doi 10 1111 j 1365 2672 2008 03952 x PMID 19120639 External links edit nbsp The dictionary definition of viili at Wiktionary Retrieved from https en wikipedia org w index php title Viili amp oldid 1196255849, wikipedia, wiki, book, books, library,
