Fermented milk products

Dadiah 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. 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.

## Products[edit]

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[edit]

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 | piimä 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
Iran | doogh, kashk, ghara
Kurdistan Region | Mastaw
Middle East | leben
Japan (more info(ja)) | Calpis, Yakult
Latvia | rūgušpiens, kefīrs, paniņas, lakto
Lithuania | rūgpienis, kefyras
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[3]
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
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[edit]

Country/region of origin | Product(s)

|

| cheese
| 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[edit]

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%[citation needed] | 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[edit]

* Food portal

* List of dairy products
* List of yogurt-based dishes and beverages

## References[edit]

1. ^ a b c d e f g h i j k l "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. ^ a b c d e "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. ^ a b "Viili: the Finnish specialty" (PDF). Valio Foods & Functionals. 2003 (2): 4–5. 2003. Retrieved 2007-06-30.[permanent dead link]
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.

## External links[edit]

Wikimedia Commons has media related to Fermented dairy products.

Authority control databases: National |

* Czech Republic

|