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List of fermented milk products
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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 process of culturing increases the shelf life of the product, while enhancing its taste and improving digestibility by the fermentation breakdown of the milk sugar, lactose.
There is evidence that fermented milk products have been produced since around 10,000 BCE. Numerous Lactobacilli strains have been grown in laboratories allowing for diverse cultured milk products with different flavors and characteristics. Most of the bacteria needed to make these products thrive under specific conditions, giving a favorable environment for production of fermented foods, such as cheese, yogurt, kefir, and buttermilk.
Production and storage
Although milk is high in nutrients, fat, and sugars, it can spoil quickly. In general, fermentation by yeasts and bacteria metabolizes the lactose in dairy products into acidic breakdown products, such as lactic acid, acting to preserve the product. These cultures inhibit potentially harmful microbes that may cause food spoilage.
With a longer and more complete fermentation process, a reduced amount of lactose remains.
High levels of lactose in food are linked to poor digestion in people of Africa and Far East Asia where dairy farming is uncommon, and in people who have lactose intolerance. This condition occurs from the loss of lactase production an enzyme present in infant mammals to digest milk.
Products
Many different types of cultured milk products can be found around the world, including milk, cheese, yogurt, kefir, sour cream, buttermilk, and more.
{{anchor|SourMilk}} Soured milk
| 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 | kefír or acidofilní mléko |
| Denmark | kærnemælk, tykmælk, and ymer |
| Dominican Republic | Boruga |
| Estonia | soured milk and kefir |
| Finland | soured milk and viili |
| Germany | Sauermilch or Dickmilch (soured milk or thickened milk), Quark |
| Georgia | matsoni |
| Greece | xinogalo or xinogala (ξινόγαλα), ariani (αριάνι), kefiri (κεφίρι) |
| Hungary | aludttej, joghurt, kefir, tejföl |
| Iceland | skyr and súrmjólk |
| India | dahi, lassi, chaas or Moru (Indian *ButterMilk*), mattha, mishti doi and shrikhand |
| Indonesia | dadiah, from buffalo milk |
| Iran | doogh, kashk, ghara |
| Kurdistan Region | Mastaw |
| Middle East | leben |
| Japan (more info(ja)) | Calpis, Yakult |
| Latvia | rūgušpiens, kefīrs, paniņas, lakto |
| Lithuania | rūgpienis, kefyras |
| North 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 | surmjølk or kulturmelk, and tjukkmjølk |
| Pakistan | dahi and lassi |
| Poland | soured milk (including "acidofilne" milk), kefir, buttermilk, twaróg |
| Romania | lapte bătut, lapte acru, kefir and sana |
| Russia, Ukraine, Belarus | kefir, prostokvasha, ryazhenka, varenets, tvorog, acidophiline, bifidok |
| Rwanda | kivuguto |
| Scotland | blaand |
| Serbia | kiselo mleko and yogurt |
| Slovakia | kefír or acidofilné 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, kefir, yoğurt, kımız |
| 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
| 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
| 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 | 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 | url=http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/otherPage1.htm | title=Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods | access-date=2007-06-30 | publisher=National Dairy Council | url-status=dead | archive-url=https://web.archive.org/web/20060925143021/http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/otherPage1.htm | archive-date=September 25, 2006 }} | 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% | 10–14 days | *Lactococcus lactis** and *Leuconostoc* | url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372 | ||||||||
| Yogurt | yoghurt, yogourt, yoghourt | 0.5–4% | 35–40 days | *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% | 10–14 days | 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 | Lactobacilli and yeasts | A carbonated fermented milk beverage traditionally made from horse milk | ||||||||
| Viili | filbunke | 0.1-3.5% | 14 days | 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 }} | Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty |
| Cultured buttermilk | 1–2% | 10 days | *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% | 2 weeks | *Lactobacillus acidophilus* | 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{{cite journal |vauthors=Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W | title = Transfer of Streptococcus lactis and related streptococci to the. genus Lactococcus gen. nov. | journal = Syst. Appl. Microbiol. | year = 1985 | volume = 6 | issue = 2 | pages = 183–195
References
References
- (2018). "The Merck Manual of Diagnosis and Therapy". Merck, Sharp & Dohme Corp..
- (2007-06-06). "Fermented Milk Products". Canadian Dairy Commission.
- (August 2018). "Detection of lactose in products with low lactose content". International Dairy Journal.
- (May 2021). "Lactose intolerance: An update on its pathogenesis, diagnosis, and treatment". Nutrition Research.
- (2005-05-04). "From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway". Anthropology of Food.
- "Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods". National Dairy Council.
- (December 2016). "Viili: the Finnish specialty". Valio Foods & Functionals.
- Chopin, Marie-Christine. (1989). "Insertion and Amplification of Foreign Genes in the Lactococcus lactis subsp. lactis Chromosome". Appl Environ Microbiol.
- (2005-02-24). "Cheese starter cultures". Peter N. Moller via David B. Fankhauser, Ph.D..
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