Fermented milk products

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Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk Dadiah2.jpg
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.These bacteria allow the production of many fermented milks such as cheese,yogurt,kefir,butter etc. Most of the bacteria neede to make these product thrive under specific conditions, meaning that the right environment is crucial to the makng of thee fermented products.

Contents

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. [2]

Soured milk

Country/region of originProduct(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

Country/region of originProduct(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
TanzaniaSamli

Comparison chart

ProductAlternative namesTypical milkfat contentTypical shelf life at 4 °CFermentation agentDescription
Cheese 1-75%variesa variety of bacteria or mold Any number of solid fermented milk products.
Crème fraîche creme fraiche30-40%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 cream14–40%[ 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 fil0.1-4.5%10–14 days [1] Lactococcus lactis * and Leuconostoc [5] [6] Mesophilic fermented milk, originally from Scandinavia
Yogurt yoghurt, yogourt, yoghourt0.5–4%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, búlgaros0-4%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, chigee4%?10–14 days [1] Lactobacilli and yeastsA carbonated fermented milk beverage traditionally made from horse milk
Viili filbunke0.1-3.5%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 buttermilk1–2%10 days [1] Lactococcus lactis* [4] (subsp. lactis*, subsp. cremoris, biovar. diacetylactis) and Leuconostoc mesenteroides subsp. cremoris [1] Mesophilic fermented pasteurized milk
Acidophilus milkacidophilus cultured milk0.5-2%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

Related Research Articles

<span class="mw-page-title-main">Dairy product</span> Food product made from milk

Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.

<span class="mw-page-title-main">Yogurt</span> Food produced by bacterial fermentation of milk

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

<span class="mw-page-title-main">Cottage cheese</span> Type of cheese

Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.

<span class="mw-page-title-main">Buttermilk</span> Fermented dairy drink

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.

<i>Lactococcus</i> Genus of bacteria

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.

<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<span class="mw-page-title-main">Filmjölk</span> Traditional Swedish fermented milk product

Filmjölk, also known as fil, is a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste.

<span class="mw-page-title-main">Skyr</span> Icelandic cultured dairy product

Skyr is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic states, the Low Countries and Germany. It has been a part of Icelandic cuisine for centuries.

<span class="mw-page-title-main">Viili</span> Mesophilic fermented milk product

Viili (Finnish) is a mesophilic fermented milk product found in the Nordic countries, particularly Finland. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". The metabolism of the bacteria used in the fermentation also gives viili a slightly different taste.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

<span class="mw-page-title-main">Fermentation in food processing</span> Converting carbohydrates to alcohol or acids using anaerobic microorganisms

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

<i>Streptococcus thermophilus</i> Species of bacterium

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

<span class="mw-page-title-main">Souring</span> Food technique, exposure to acid

Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly, or can be produced within the food itself by a microbe, such as Lactobacillus.

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<span class="mw-page-title-main">Ymer (dairy product)</span> Soured milk product

Ymer is a Danish soured milk product with 6 percent protein. Compared to standard yogurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtly fizzy due to slight carbonation from the lactic fermentation. It was launched commercially in the 1930s. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.

<span class="mw-page-title-main">Sour cream</span> Fermented dairy product

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

<span class="mw-page-title-main">Dahi (curd)</span> Fermented milk product

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk.

<span class="mw-page-title-main">Yayık ayranı</span>

Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt. It has been traditionally prepared in barrel churns or skin bags. Despite the similar name, it is distinct from ayran. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek could also be obtained from yayık ayranı when heated.

References

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  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. 1 2 3 4 5 "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. 1 2 "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.