Fermented milk products
Encyclopedia
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
Lactic acid bacteria
The lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...

 such as Lactobacillus
Lactobacillus
Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign...

, Lactococcus
Lactococcus
Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermentors meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation...

, and Leuconostoc
Leuconostoc
Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative . All species within this genus are heterofermentative and are...

. The fermentation process increases the shelf-life of the product, as well as adds to the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.

Soured milk

Origin Product(s)
acidophilus milk
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...

yoghurt
Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

 Bretagne laezh-ribod
 Kingdom of Bulgaria kiselo mlyako
Caucasus
Caucasus
The Caucasus, also Caucas or Caucasia , is a geopolitical region at the border of Europe and Asia, and situated between the Black and the Caspian sea...

 
kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

Central Asia
Central Asia
Central Asia is a core region of the Asian continent from the Caspian Sea in the west, China in the east, Afghanistan in the south, and Russia in the north...

 
chal
Chal
Chal, or shubat , is a Turkic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable...

 & kumis
Kumis
Kumis, also spelled kumiss or koumiss in English is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Bashkirs, Kazakhs, Kyrgyz, Yakuts, Mongols and Kalmyks...

 Denmark kærnemælk, tykmælk, and ymer
Ymer (dairy product)
Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic...

 Estonia hapupiim and kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

 Finland piimä and viili
Viili
Viili is a type of yoghurt that originated in the Nordic countries. It has a ropey, gelatinous consistency and a pleasantly mild taste resulting from lactic acid...

 Georgia (country) matsoni
Matsoni
Matzoon is a fermented milk product found in Caucasian cuisine, armenian origin. It is very similar to yogurt....

 Germany Sauermilch or Dickmilch
 Greece Xynogalo or Xynogala
 Iceland skyr
Skyr
Skyr is an Icelandic cultured dairy product, similar to strained yogurt. Technically it is a very soft cheese. It is very popular in Icelandic cuisine. Skyr was originally discovered by accident. A group of farmers in Iceland in the early settlement days poured skim milk over barrels of meat to...

 and súrmjólk
Súrmjólk
Súrmjólk is an Icelandic cultured milk product, or a type of yoghurt. It is made from either whole or semi-skimmed milk and various flavorings are sometimes added....

 India Lassi
Lassi
Lassi is a popular and traditional yogurt-based drink of the Indian Subcontinent. It is made by blending yogurt with water and Indian spices...

 Indonesia dadiah
Dadiah
Dadih , a traditional fermented milk of West Sumatra, Indonesia, is made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days....

 Iran doogh
Doogh
Doogh is a yogurt-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, as well as the Balkans, it is sometimes carbonated. Outside of Iran and Afghanistan it is known by different names.-History:...

 Israel leben
 Japan Calpis
Calpis
is a Japanese uncarbonated soft drink, manufactured by , headquartered in Shibuya, Tokyo.The beverage has a light, somewhat milky, and slightly acidic flavor, similar to plain or vanilla-flavored yogurt or Yakult...

 Kazakhstan kumis
Kumis
Kumis, also spelled kumiss or koumiss in English is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Bashkirs, Kazakhs, Kyrgyz, Yakuts, Mongols and Kalmyks...

 Republic of Macedonia kiselo mleko
 Netherlands karnemelk (buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...

)
 Norway surmelk or kulturmelk, kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

, and tjukkmjølk
 Pakistan Lassi
Lassi
Lassi is a popular and traditional yogurt-based drink of the Indian Subcontinent. It is made by blending yogurt with water and Indian spices...

 Poland kwaśne mleko or zsiadłe mleko
 Kingdom of Romania lapte bătut and lapte acru
 Russia kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

, ryazhenka and prostokvasha
 Kingdom of Scotland blaand
Blaand
Blaand is a fermented milk product made from whey. It is similar in alcohol content to wine.-History:Blaand was introduced to Scotland by Vikings....

 Serbia kiselo mleko
 Slovakia kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

 or acidofilne mlieko
 South Africa amasi
Amasi
thumb|Amasi.Amasi is the common word for fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa. Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container or hide sack to allow it to ferment...

 ("maas" in Afrikaans)
 Sweden filmjölk
Filmjölk
Filmjölk is a Nordic dairy product, similar to yoghurt, but using different bacteria which give a different taste and texture....

, långfil and A-fil (fil
Fil
FIL or Fil may refer to:* Functional Imaging Laboratory, the colloquial name for the Wellcome Trust Centre for Neuroimaging.* International Luge Federation, the international governing body for the sport of luge....

 is the short form of filmjölk)
 United States clabber
Clabber (food)
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yoghurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with...

 Bosnia and Herzegovina kiselo mlijeko and kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...


Soured cream

Origin Product(s)
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

sour cream
Sour cream
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...

Central & Eastern Europe smetana
 Independent State of Croatia mileram/kiselo vrhnje
 Finland kermaviili
 Early Modern France crème fraîche
Crème fraîche
Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content....

 Iceland sýrður rjómi
 Mexico crema
Crema
-Other uses:* Crema , a thin layer of foam at the top of a cup of espresso* Crema Mexicana, or Mexican fresh cream, akin to crème fraîche...

/cream espesa
 Norway rømme
 Serbia kisela pavlaka
 Sweden gräddfil

Comparison chart

Product Alternative names Typical milkfat content Typical shelf life at 4°C Fermentation agent Description
Cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

1-75% varies a variety of bacteria
Bacteria
Bacteria are a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a wide range of shapes, ranging from spheres to rods and spirals...

 and/or mold
Mold
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...

Any number of solid fermented milk products.
Crème fraîche
Crème fraîche
Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content....

creme fraiche 30-40% 10 days naturally occurring lactic acid bacteria
Lactic acid bacteria
The lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...

 in cream
Mesophilic fermented cream, originally from France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

; higher-fat variant of sour cream
Sour cream
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...

.
Cultured sour cream
Sour cream
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...

sour cream 14–18% 4 weeks Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

subsp. lactis*
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
Crème fraîche
Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content....

.
Filmjölk
Filmjölk
Filmjölk is a Nordic dairy product, similar to yoghurt, but using different bacteria which give a different taste and texture....

fil 0.1-4.5% 10–14 days Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

* and Leuconostoc
Leuconostoc
Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative . All species within this genus are heterofermentative and are...

Mesophilic fermented milk, originally from Scandinavia
Scandinavia
Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...

.
Yogurt yoghurt, yoghourt, yogourt, yogurt 0.5–4% 35–40 days Lactobacillus bulgaricus
Lactobacillus bulgaricus
Lactobacillus delbrueckii subspecies bulgaricus is one of several bacteria used for the production of yogurt. It is also found in other naturally fermented products...

and Streptococcus thermophilus
Thermophilic fermented milk, cultured with Lactobacillus bulgaricus
Lactobacillus bulgaricus
Lactobacillus delbrueckii subspecies bulgaricus is one of several bacteria used for the production of yogurt. It is also found in other naturally fermented products...

and Streptococcus thermophilus.
Kefir
Kefir
Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros 0-4% 10–14 days Kefir grains, a mixture of bacteria
Bacteria
Bacteria are a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a wide range of shapes, ranging from spheres to rods and spirals...

 and yeasts
A fermented beverage, originally from the Caucasus
Caucasus
The Caucasus, also Caucas or Caucasia , is a geopolitical region at the border of Europe and Asia, and situated between the Black and the Caspian sea...

 region, made with kefir grains. Can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices.
Kumis
Kumis
Kumis, also spelled kumiss or koumiss in English is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Bashkirs, Kazakhs, Kyrgyz, Yakuts, Mongols and Kalmyks...

koumiss, kumiss, kymys, kymyz, airag, chigee 4%? 10–14 days Lactobacilli and yeasts A carbonated fermented milk beverage traditionally made from horse milk.
Viili
Viili
Viili is a type of yoghurt that originated in the Nordic countries. It has a ropey, gelatinous consistency and a pleasantly mild taste resulting from lactic acid...

filbunke 0.1-3.5% 14 days Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum
Geotrichum candidum
Geotrichum candidum is a Fungi or mold that can act as a plant pathogen causing sour rot on peach, nectarine, tomato and carrot. It is also widely used in the production of many dairy products including many natural rind cheeses such as Camembert and other bloomy rind cheese, Saint-Nectaire, Tomme...

Mesophilic fermented milk that may or may not contain fungus on the surface. Originally from Sweden
Sweden
Sweden , officially the Kingdom of Sweden , is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden borders with Norway and Finland and is connected to Denmark by a bridge-tunnel across the Öresund....

 but today is a Finnish
Finland
Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...

 specialty.
Cultured buttermilk 1–2% 10 days Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

* (Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

subsp. lactis*, Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

subsp. cremoris, Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

biovar. diacetylactis and Leuconostoc mesenteroides
Leuconostoc mesenteroides
Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures.-External links:*...

subsp. cremoris)
Mesophilic fermented pasteurized milk.
Acidophilus milk acidophilus cultured milk 0.5-2% 2 weeks Lactobacillus acidophilus
Lactobacillus acidophilus
Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L...

Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus
Lactobacillus acidophilus
Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L...

.

* Streptococcus lactis has been renamed to Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

subsp. lactis

See also

  • Cuisine of Bulgaria
  • Cuisine of Finland
    Cuisine of Finland
    Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have...

  • Cuisine of Germany
  • Cuisine of Netherlands
  • Cuisine of Norway
    Cuisine of Norway
    Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast...

  • Cuisine of Poland
  • Cuisine of Romania
  • Cuisine of South Africa
    Cuisine of South Africa
    The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages. The cuisine can be generalized as:...

  • Cuisine of Sweden
    Cuisine of Sweden
    Due to Sweden's large north-south expanse there have always been regional differences in Swedish cuisine. Historically, in the far North, meats such as reindeer, and other game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role...

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