list of fermented milk products
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File:Dadiah2.jpg is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk]]
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.{{cn|date=October 2024}} There is evidence that fermented milk products have been produced since around 10,000 BC.{{cite web |date=2007-06-06 |title=Fermented Milk Products |url=http://www.milkingredients.ca/index-eng.php?id=180 |url-status=dead |archive-url=https://web.archive.org/web/20190619154302/http://www.milkingredients.ca/index-eng.php?id=180 |archive-date=2019-06-19 |access-date=2012-12-26 |publisher=Canadian Dairy Commission}} A range of different
Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. These bacteria allow the production of many fermented milks such as cheese, yogurt, kefir, butter {{cn|date=October 2024}}
Most of the bacteria needed to make these product thrive under specific conditions, meaning that the right environment is crucial to the making of the fermented products.
Production and storage
Although milk is high in nutrients, fat and sugars, it also spoils exceptionally quickly. Fermentation causes a reduction in . Fermentation also can reduce the amount of lactose in dairy products. In general the more complete the fermentation process is, the less overall lactose is present, and the longer. With less fermented products such yogurts or soft cheeses containing more lactose compared to hard cheeses.{{cite journal |last1=Gille |first1=Doreen |last2=Walther |first2=Barbara |last3=Badertscher |first3=René |last4=Bosshart |first4=Andreas |last5=Brügger |first5=Cédric |last6=Brühlhart |first6=Maria |last7=Gauch |first7=Roland |last8=Noth |first8=Priska |last9=Vergères |first9=Guy |last10=Egger |first10=Lotti |title=Detection of lactose in products with low lactose content |journal=International Dairy Journal |date=August 2018 |volume=83 |pages=17–19 |doi=10.1016/j.idairyj.2018.03.003 |doi-access=free }}
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.{{cite web | url=https://www.dairyfoods.com/topics/2623-dairy-foods-beverages | title=Dairy Foods & Beverages | Dairy Foods}}
= {{anchor|SourMilk}} Soured milk =
=Soured cream=
| class="wikitable sortable" | |
| Country/region of origin | Product(s) |
|---|---|
| cheese | |
| British Isles, Germany and The Netherlands | sour cream |
| Central Asia | kaymak |
| Central & Eastern Europe; and Russia | smetana |
| Croatia | mileram/kiselo vrhnje |
| Estonia | hapukoor |
| Finland | kermaviili |
| France | crème fraîche |
| Iceland | sýrður rjómi |
| Hungary | tejföl |
| Latvia | skābais krējums |
| Lithuania | grietinė |
| Mexico | crema/cream espesa |
| Norway | rømme |
| Poland | kwaśna śmietana |
| Romania | smântână |
| Serbia | kisela pavlaka |
| Slovakia | smotana |
| Sweden | gräddfil |
| Tanzania | Samli |
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 or mold | Any number of solid fermented milk products. |
| Crème fraîche
| creme fraiche | 30-40% | 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|reason=Percentages vary considerably from country to country.|date=January 2015}} | Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product. Lower fat variant of crème fraîche |
| Filmjölk
| fil | 0.1-4.5% | Lactococcus lactis* and Leuconostoc {{cite web | url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372 | title = Filmjölk | access-date = 2007-06-29 | publisher = Arla Foods | language = sv | archive-url = https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372 | archive-date = 2007-08-08 | url-status = dead }} {{cite web |url = http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx |title = Ekologisk filmjölk |access-date = 2007-06-30 |publisher = Arla Foods |language = sv |url-status = dead |archive-url = https://web.archive.org/web/20070820154056/http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx |archive-date = 2007-08-20 }} | Mesophilic fermented milk, originally from Scandinavia |
| Yogurt
| yoghurt, yogourt, yoghourt | 0.5–4% | Lactobacillus bulgaricus and Streptococcus thermophilus | Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus |
| Kefir
| kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros | 0-4% | 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%? | Lactobacilli and yeasts | A carbonated fermented milk beverage traditionally made from horse milk |
| Viili
| filbunke | 0.1-3.5% | Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum{{cite journal|title=Viili: the Finnish specialty |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 |access-date=2007-06-30 |year=2003 |format=PDF |pages=4–5 }}{{dead link|date=December 2016 |bot=InternetArchiveBot |fix-attempted=yes }} | Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty |
| Cultured buttermilk
| | 1–2% | Lactococcus lactis* (subsp. lactis*, subsp. cremoris, biovar. diacetylactis) and Leuconostoc mesenteroides subsp. cremoris | Mesophilic fermented pasteurized milk |
| Acidophilus milk
| acidophilus cultured milk | 0.5-2% | Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus |
| issn = 0723-2020 | doi=10.1016/s0723-2020(85)80052-7| bibcode = 1985SyApM...6..183S }}
See also
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References
{{Reflist|30em}}
External links
{{commons category|Fermented dairy products}}
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