digplanet beta 1: Athena
Share digplanet:

Agriculture

Applied sciences

Arts

Belief

Business

Chronology

Culture

Education

Environment

Geography

Health

History

Humanities

Language

Law

Life

Mathematics

Nature

People

Politics

Science

Society

Technology

Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw and unheated buffalo milk

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, while enhancing the taste and improving the digestibility of 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 a wide range of cultured milk products with different tastes.

Products[edit]

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

Soured milk[edit]

Country/region of origin Product(s)
acidophilus milk
buttermilk
cheese
curd
Armenia matzoon
Arab World leben, kishk
Central Asia ayran, chal/shubat, kumis, qurt, qatyq, tan, yogurt
Brittany laezh-ribod
Bulgaria kiselo mlyako
Czech Republic kefir or Acidofilni mleko
Denmark kærnemælk, tykmælk, and ymer
Dominican Republic Boruga
Estonia soured milk and kefir
Finland piimä and viili
Germany Sauermilch or Dickmilch (soured milk or thickened milk)
Georgia matsoni
Greece Xynogalo or Xynogala
Hungary aludttej or yogurt or kefir
Iceland skyr and súrmjólk
India dahi, lassi, chaas, mattha, mishti doi and shrikhand
Indonesia dadiah
Iran doogh, kashk
Middle East leben
Japan calpis
Latvia rūgušpiens, kefīrs
Lithuania rūgpienis, kefir
Macedonia kiselo mleko
Mexico jocoque
Netherlands karnemelk (buttermilk)
Nicaragua leche agria (soured milk)
Norway surmelk or kulturmelk, kefir, and tjukkmjølk[2]
Pakistan dahi and lassi
Poland kwaśne or zsiadłe mleko (soured milk) and kefir
Romania lapte bătut, lapte acru, kefir and sana
Russia, Ukraine, Belarus kefir, prostokvasha, ryazhenka and varenets
Rwanda kivuguto
Scotland blaand
Serbia kiselo mleko and yogurt
Slovakia kefir or acidofilne mlieko
Slovenia kislo mleko
South Africa amasi ("maas" in Afrikaans)
Sweden filmjölk, långfil and A-fil (fil is the short form of filmjölk)
Turkic countries ayran, qatiq
United States clabber
Bosnia and Herzegovina kiselo mlijeko and kefir
Zimbabwe lacto
Burundi urubu
Kenya kule naoto, maziwa lala
Ethiopia ergo
Sudan rob

Soured cream[edit]

Country/region of origin Product(s)
cheese
sour cream
Central Asia kaimak
Central & Eastern Europe smetana
Croatia mileram/kiselo vrhnje
Finland kermaviili
France crème fraîche
Iceland sýrður rjómi
Hungary tejföl
Latvia skābais krējums
Lithuania grietinė
Mexico crema/cream espesa
Norway rømme
Romania smântână
Serbia kisela pavlaka
Sweden gräddfil

Comparison chart[edit]

Product Alternative names Typical milkfat content Typical shelf life at 4°C Fermentation agent 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[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*[3] Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product.[3] Lower fat variant of crème fraîche
Filmjölk fil 0.1-4.5% 10–14 days[1] Lactococcus lactis* and Leuconostoc[4][5] Mesophilic fermented milk, originally from Scandinavia
Yogurt yoghurt, yogourt, yoghourt 0.5–4% 35–40 days[1] Lactobacillus bulgaricus and Streptococcus thermophilus[3] 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[6] Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty[6]
Cultured buttermilk 1–2% 10 days[1] Lactococcus lactis*[3] (Lactococcus lactis subsp. lactis*, Lactococcus lactis subsp. cremoris, Lactococcus lactis 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][3] 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[7]

See also[edit]

References[edit]

  1. ^ a b c d e f g h i j k l "Fermented Milk Products". Canadian Dairy Commission. 2007-06-06. Retrieved 2012-12-26. 
  2. ^ "From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway". 2005-05-04. Retrieved 2008-09-04. 
  3. ^ a b c d e pavlaka "Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods". National Dairy Council. Retrieved 2007-06-30. [dead link]
  4. ^ "Filmjölk" (in Swedish). Arla Foods. Retrieved 2007-06-29. 
  5. ^ "Ekologisk filmjölk" (in Swedish). Arla Foods. Retrieved 2007-06-30. 
  6. ^ a b "Viili: the Finnish specialty" (PDF). Valio Foods & Functionals (Valio) 2003 (2): 4–5. 2003. Retrieved 2007-06-30. 
  7. ^ 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: 183–195. doi:10.1016/s0723-2020(85)80052-7. ISSN 0723-2020. 

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Fermented_milk_products — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
75408 videos foundNext > 

Introduction to Fermented Dairy Products By Wendy Lewis, PhD

Gone are the days of churning butter for hours by hand... Only to have sloppy butter... and back pain. Now, using common tools almost every kitchen has, you ...

GCMAF HELPS CURE CANCER VACCINES AUTISM + MORE IT'S IN FERMENTED MILK PRODUCTS AND VITAMIN D PT 1

SOMEONE MADE A GOOD POINT ABOUT HOW THEY PASTURIZE MILK PRODUCTS INCLUDING YOGURT. DO NOT WORRY ABOUT THIS BECAUSE The ...

How to Make Kefir and Create a Second Ferment

In this video I show about how to make kefir from kefir grains and milk, and how to make a second ferment or double ferment. I also mention some of the benefits ...

How to make yogurt "matsoni" at home Georgian fermented milk product Как приготовить мацони

Моя группа https://vk.com/club76025895 Как приготовить мацони : Ингредиенты для получения 500 мл готового мацони: 500...

GCMAF HELPS CURE CANCER VACCINES AUTISM + MORE IT'S IN FERMENTED MILK PRODUCTS AND VITAMIN D PT 2

SOMEONE MADE A GOOD POINT ABOUT HOW THEY PASTURIZE MILK PRODUCTS INCLUDING YOGURT. DO NOT WORRY ABOUT THIS BECAUSE The ...

How to make Finnish fermented milk products ( Viili and Kefir )

Fermented milk products sold in Finland, and how to make your own. Buying Viili cultures in the US. G.E.M cultures ...

Fermented Milk Products. Mare Reiman, Tere AS

Biotech Fermentation Lab - Yogurt

Type of Fermentation: Bacterial Equation: C6H1206 ---- 2 CH3CHOCHCOOH (Lactic Acid) - For yogurt, fermentation occurs by lactic acid which is caused by ...

TRADUCTION ANGLAIS+FRANCAIS = Yoghurt and other fermented milk products

Fermented Milk

The clips on this page contain footage from the documentary 'Microwarriors: The Power of Probiotics', (c) 2011 Health Point Productions, LLC. For more ...

75408 videos foundNext > 

187 news items

New Scientist

New Scientist
Wed, 22 Jul 2015 11:32:30 -0700

Although Michaëlsson found an increased risk of mortality associated with milk consumption, when he looked at big consumers of fermented milk products, it was a different story. “We saw some reduction in fractures and mortality,” he says. These ...

DairyReporter.com

DairyReporter.com
Tue, 13 Jan 2015 07:11:15 -0800

The European Food Safety Authority (EFSA) has confirmed the safety of heat-treated milk products fermented with Bacteroides xylanisolvens DSM 23964 - a probiotic strain not previously used in food.

DairyReporter.com

DairyReporter.com
Fri, 12 Sep 2014 07:12:54 -0700

Danone Nutricia Research and the French National Institute for Agricultural Research (INRA) have publishing findings they claim show the “beneficial” effect of fermented milk products containing probiotics on gut microbiota.

Glamour.com

Washington Post
Fri, 31 Oct 2014 09:18:45 -0700

In fact, in Michaelsson's analysis, each serving of cheese or fermented milk products reduced rates of mortality and hip fractures by 10-15 percent. According to Michaelsson, the results suggest that more research is needed to understand whether a ...

Live Science

Live Science
Tue, 28 Oct 2014 15:55:00 -0700

The researchers found that fermented milk products, like cheese and yogurt — which contain little or no galactose — had the opposite effect: Women who ate or drank the most fermented milk products were less likely to die or sustain fractures during ...

Yahoo Health

Yahoo Health
Wed, 03 Jun 2015 08:19:28 -0700

But tread ye carefully in the aisle of fermented milk products; manufacturers have a knack for cramming as much sugar and artificial ingredients into yogurt containers as they do candy bars. The editors of Eat This, Not That! magazine spoon out advice ...

Los Angeles Times

Los Angeles Times
Fri, 20 Mar 2015 13:06:55 -0700

Cheese and yogurt have lower levels of galactose than milk does, and the study found that people who ate more fermented milk products had lower rates of fracture and death. "My recommendation is that people should not change their dietary habits ...

TIME

TIME
Mon, 13 Apr 2015 10:03:57 -0700

Americans have long been bewildered by the French paradox: that despite consuming a dream diet full of cheese, baguettes and red wine, people in France have generally low rates of coronary heart disease. By some estimates, the average French person ...
Loading

Oops, we seem to be having trouble contacting Twitter

Support Wikipedia

A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia. Please add your support for Wikipedia!

Searchlight Group

Digplanet also receives support from Searchlight Group. Visit Searchlight