Fermented milk products

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

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 originProduct(s)
acidophilus milk
buttermilk
cheese
Armeniamatzoon
Arab Worldleben, kishk, rayeb
Central Asiachal/shubat, chalap, kumis, qatyq, qurt, suzma, ayran
Brazilcoalhada
Brittanylaezh-ribod
Bulgariakiselo mlyako, katak, ayryan and kefir
Czech Republickefír or acidofilní mléko
Denmarkkærnemælk, tykmælk, and ymer
Dominican RepublicBoruga
Estoniasoured milk and kefir
Finlandpiimä and viili
GermanySauermilch or Dickmilch (soured milk or thickened milk), Quark
Georgiamatsoni
Greecexinogalo or xinogala (ξινόγαλα), ariani (αριάνι), kefiri (κεφίρι)
Hungaryaludttej, joghurt, kefir, tejföl
Icelandskyr and súrmjólk
Indiadahi, lassi, chaas or Moru (Indian ButterMilk), mattha, mishti doi and shrikhand
Indonesiadadiah
Irandoogh, kashk, ghara
Kurdistan RegionMastaw
Middle Eastleben
Japan (more info(ja))Calpis, Yakult
Latviarūgušpiens, kefīrs, paniņas, lakto
Lithuaniarūgpienis, kefyras
Macedoniakiselo mleko
Mexicojocoque
Mongoliaairag, byaslag, tarag, khuruud
Netherlandskarnemelk (buttermilk), drinkyoghurt (usually fruit-flavoured fermented dairy beverages)
Nicaragualeche agria (soured milk)
Norwaysurmelk or kulturmelk, and tjukkmjølk[3]
Pakistandahi and lassi
Polandsoured milk (including "acidofilne" milk), kefir, buttermilk, twaróg
Romanialapte bătut, lapte acru, kefir and sana
Russia, Ukraine, Belaruskefir, prostokvasha, ryazhenka, varenets, tvorog, acidophiline
Rwandakivuguto
Scotlandblaand
Serbiakiselo mleko and yogurt
Slovakiakefír or acidofilné mlieko
Sloveniakislo mleko
South Africaamasi (maas in Afrikaans)
Swedenfilmjölk, långfil and A-fil (fil is the short form of filmjölk)
Turkic countriesayran, qatiq, kefir, yoğurt, kımız
United Statesclabber
Bosnia and Herzegovinakiselo mlijeko and kefir
Zambia Mabisi
Zimbabwelacto
Burundiurubu
KenyaKule Naoto, Maziwa Lala, Mursik, Amabere amaruranu Mala
Ethiopiaergo
Sudanrob
TanzaniaMaziwa Mgando, Maziwa Mtindi
NamibiaOmaere, Omatuka

Soured cream

Country/region of originProduct(s)
cheese
sour cream
Central Asiakaymak
Central & Eastern Europe; and Russiasmetana
Croatiamileram/kiselo vrhnje
Estoniahapukoor
Finlandkermaviili
Francecrème fraîche
Icelandsýrður rjómi
Hungarytejföl
Latviaskābais krējums
Lithuaniagrietinė
Mexicocrema/cream espesa
Norwayrømme
Polandkwaśna śmietana
Romaniasmântână
Serbiakisela pavlaka
Slovakiasmotana
Swedengräddfil
TanzaniaSamli

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] (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

References

  1. "Fermented Milk Products". Canadian Dairy Commission. 2007-06-06. Archived from the original on 2019-06-19. Retrieved 2012-12-26.
  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). doi:10.4000/aof.211. Retrieved 2008-09-04.
  4. "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.
  5. "Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-29.
  6. "Ekologisk filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-20. Retrieved 2007-06-30.
  7. "Viili: the Finnish specialty" (PDF). Valio Foods & Functionals. 2003 (2): 4–5. 2003. Retrieved 2007-06-30.
  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.
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