105:. 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. 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 needed to make these product thrive under specific conditions, meaning that the right environment is crucial to the making of the fermented products.
1682:
30:
1935:
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".
1825:
1400:
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
1903:
288:
1230:
1186:
320:
1166:
857:
113:
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.
1016:
961:
749:
1126:
443:
1875:
1210:
837:
610:
1850:
869:
248:
1270:
1196:
1146:
753:
468:
902:
578:
813:
394:
390:
1220:
1700:
1260:
1122:
646:
977:
525:
989:
906:
642:
582:
17:
1742:
1829:
1783:"From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway"
1576:
Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a
Finnish specialty
1985:
548:
1461:
1879:
1640:
1624:
1609:
134:
1455:
605:
1854:
1649:
fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with
Lactobacillus acidophilus
1503:
grains; can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices
1110:
1767:
1695:
956:
797:
737:
366:
1657:
1361:
761:
537:
308:
176:
84:
8:
1990:
1570:
1663:
1548:
1420:
1346:
1156:
315:
1948:
1470:
fermented milk, cultured with
Lactobacillus bulgaricus and Streptococcus thermophilus
1952:
1746:
373:
300:
1944:
1790:
260:
49:
1240:
697:
662:
520:
1206:
949:
415:
279:
689:
1980:
1974:
1956:
1336:
944:
693:
89:
76:
304:
1646:
1522:
1467:
876:
801:
785:
658:
191:
80:
37:
1370:
fermented cream, originally from France; higher-fat variant of sour cream
1782:
1687:
1433:
1426:
1136:
725:
709:
676:
653:
594:
570:
532:
513:
455:
362:
332:
101:
95:
1528:
A carbonated fermented milk beverage traditionally made from horse milk
1405:
910:
898:
1376:
1367:
1090:
937:
733:
477:
427:
171:
143:
789:
670:
589:
488:
481:
41:
1795:
1176:
1826:"Newer Knowledge of Dairy Foods: Other: Kinds of Other Dairy Foods"
1781:
Amilien, Virginie; Torjusen, Hanne; Vittersø, Gunnar (2005-05-04).
1496:
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33:
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336:
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272:
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264:
224:
220:
212:
208:
184:
180:
1681:
500:
439:
216:
196:
29:
1780:
1745:. Canadian Dairy Commission. 2007-06-06. Archived from
1480:
kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros
1677:
665:(usually fruit-flavoured fermented dairy beverages)
1972:
1768:"Dairy Foods & Beverages | Dairy Foods"
1513:koumiss, kumiss, kymys, kymyz, airag, chigee
1341:Any number of solid fermented milk products.
1432:Mesophilic fermented milk, originally from
1495:A fermented beverage, originally from the
1794:
1701:List of yogurt-based dishes and beverages
1878:(in Swedish). Arla Foods. Archived from
1853:(in Swedish). Arla Foods. Archived from
1828:. National Dairy Council. Archived from
1489:Kefir grains, a mixture of bacteria and
1107:Central & Eastern Europe; and Russia
28:
1898:
1896:
14:
1973:
1737:
1735:
1619:Mesophilic fermented pasteurized milk
1820:
1818:
1816:
1814:
1812:
1733:
1731:
1729:
1727:
1725:
1723:
1721:
1719:
1717:
1715:
1893:
1286:
36:is a traditional fermented milk of
24:
1809:
1712:
25:
2002:
1966:
1680:
1307:Typical shelf life at 4 °C
1065:
728:(including "acidofilne" milk),
1928:
1904:"Viili: the Finnish specialty"
1868:
1843:
1774:
1760:
116:
13:
1:
1949:10.1016/s0723-2020(85)80052-7
1911:Valio Foods & Functionals
1706:
1049:Maziwa Mgando, Maziwa Mtindi
7:
1673:
1445:yoghurt, yogourt, yoghourt
108:
10:
2007:
1630:acidophilus cultured milk
1462:Streptococcus thermophilus
909:(fil is the short form of
1743:"Fermented Milk Products"
1641:Lactobacillus acidophilus
1610:Leuconostoc mesenteroides
1562:Leuconostoc mesenteroides
1011:Kule Naoto, Maziwa Lala,
361:Sauermilch or Dickmilch (
1986:Fermented dairy products
1456:Lactobacillus bulgaricus
1073:Country/region of origin
124:Country/region of origin
61:fermented dairy products
79:that have been made by
69:cultured dairy products
57:Fermented milk products
18:Fermented milk products
1696:List of dairy products
957:Bosnia and Herzegovina
73:cultured milk products
53:
1937:Syst. Appl. Microbiol
1832:on September 25, 2006
44:prepared with fresh,
32:
1876:"Ekologisk filmjölk"
1787:Anthropology of Food
1661:has been renamed to
1658:Streptococcus lactis
1581:Cultured buttermilk
1362:lactic acid bacteria
1360:naturally occurring
365:or thickened milk),
85:lactic acid bacteria
65:cultured dairy foods
1571:Geotrichum candidum
1310:Fermentation agent
1664:Lactococcus lactis
1593:Lactococcus lactis
1554:Lactococcus lactis
1549:Lactococcus lactis
1499:region, made with
1421:Lactococcus lactis
1391:Lactococcus lactis
1297:Alternative names
316:Dominican Republic
54:
1653:
1652:
1552:subsp. cremoris,
1284:
1283:
1063:
1062:
1017:Amabere amaruranu
858:acidofilné mlieko
16:(Redirected from
1998:
1961:
1960:
1932:
1926:
1925:
1923:
1922:
1908:
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1684:
1291:
1290:
1287:Comparison chart
1070:
1069:
1059:Omaere, Omatuka
918:Turkic countries
521:Kurdistan Region
466:or Moru (Indian
289:acidofilní mléko
135:acidophilus milk
121:
120:
63:, also known as
21:
2006:
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1796:10.4000/aof.211
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1741:
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1713:
1709:
1686:
1679:
1676:
1289:
1231:kwaśna śmietana
1187:skābais krējums
1068:
606:North Macedonia
119:
111:
48:, and unheated
23:
22:
15:
12:
11:
5:
2004:
1994:
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1988:
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1968:
1967:External links
1965:
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1962:
1943:(2): 183–195.
1927:
1917:(2): 4–5. 2003
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1401:
1398:
1388:
1385:
1382:
1379:
1372:
1371:
1365:
1358:
1355:
1352:
1351:creme fraiche
1349:
1343:
1342:
1339:
1329:
1326:
1323:
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1315:
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1311:
1308:
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1278:
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1251:kisela pavlaka
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1074:
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1057:
1051:
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1037:
1031:
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1027:
1021:
1020:
1009:
1003:
1002:
999:
993:
992:
987:
981:
980:
975:
969:
968:
962:kiselo mlijeko
959:
953:
952:
947:
941:
940:
919:
915:
914:
896:
890:
889:
888:in Afrikaans)
879:
873:
872:
867:
861:
860:
851:
845:
844:
835:
829:
828:
823:
817:
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811:
805:
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779:
765:
764:
747:
741:
740:
723:
717:
716:
707:
701:
700:
687:
681:
680:
673:
667:
666:
661:(buttermilk),
656:
650:
649:
632:
626:
625:
620:
614:
613:
608:
602:
601:
592:
586:
585:
568:
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292:
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280:Czech Republic
276:
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258:
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228:
227:
194:
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174:
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125:
118:
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107:
9:
6:
4:
3:
2:
2003:
1992:
1989:
1987:
1984:
1982:
1979:
1978:
1976:
1958:
1954:
1950:
1946:
1942:
1938:
1931:
1916:
1912:
1905:
1899:
1897:
1882:on 2007-08-20
1881:
1877:
1871:
1857:on 2007-08-08
1856:
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1827:
1821:
1819:
1817:
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1813:
1797:
1792:
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1784:
1777:
1769:
1763:
1749:on 2019-06-19
1748:
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1638:
1635:
1632:
1629:
1626:
1623:
1622:
1618:
1616:
1612:
1611:
1606:
1605:diacetylactis
1602:
1598:
1594:
1591:
1588:
1585:
1583:
1580:
1579:
1575:
1573:
1572:
1567:
1563:
1559:
1558:diacetylactis
1555:
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1546:
1543:
1540:
1537:
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1378:
1374:
1373:
1369:
1366:
1363:
1359:
1356:
1353:
1350:
1348:
1347:Crème fraîche
1345:
1344:
1340:
1338:
1334:
1331:a variety of
1330:
1327:
1324:
1322:
1320:
1317:
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1312:
1309:
1306:
1303:
1299:
1296:
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1158:
1157:crème fraîche
1155:
1152:
1151:
1148:
1145:
1142:
1141:
1138:
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1132:
1131:
1128:
1127:kiselo vrhnje
1124:
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1119:
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1109:
1106:
1105:
1102:
1099:
1096:
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1079:
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1038:
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1028:
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1018:
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1005:
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986:
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948:
946:
945:United States
943:
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715:
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691:
688:
686:
683:
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675:leche agria (
674:
672:
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664:
660:
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261:kiselo mlyako
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91:
90:Lactobacillus
86:
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78:
74:
70:
66:
62:
58:
51:
47:
43:
39:
35:
31:
27:
19:
1940:
1936:
1930:
1919:. Retrieved
1914:
1910:
1884:. Retrieved
1880:the original
1870:
1859:. Retrieved
1855:the original
1845:
1834:. Retrieved
1830:the original
1800:. Retrieved
1786:
1776:
1762:
1751:. Retrieved
1747:the original
1668:
1662:
1656:
1654:
1647:Thermophilic
1639:
1614:
1608:
1604:
1600:
1596:
1592:
1569:
1565:
1561:
1557:
1553:
1547:
1523:Lactobacilli
1468:Thermophilic
1460:
1454:
1425:
1419:
1394:
1390:
1313:Description
1211:cream espesa
1167:sýrður rjómi
1097:Central Asia
1066:Soured cream
885:
877:South Africa
838:kiselo mleko
802:acidophiline
786:prostokvasha
663:drinkyoghurt
611:kiselo mleko
467:
397:(ξινόγαλα),
192:Central Asia
112:
100:
94:
88:
72:
68:
64:
60:
56:
55:
38:West Sumatra
26:
1688:Food portal
1625:Acidophilus
1525:and yeasts
1519:10–14 days
1486:10–14 days
1451:35–40 days
1434:Scandinavia
1427:Leuconostoc
1416:10–14 days
1381:sour cream
1076:Product(s)
870:kislo mleko
750:lapte bătut
726:soured milk
677:soured milk
654:Netherlands
533:Middle East
363:soured milk
333:soured milk
249:laezh-ribod
127:Product(s)
117:Soured milk
102:Leuconostoc
96:Lactococcus
77:dairy foods
1991:Sour foods
1975:Categories
1921:2007-06-30
1886:2007-06-30
1861:2007-06-29
1851:"Filmjölk"
1836:2007-06-30
1802:2008-09-04
1753:2012-12-26
1707:References
1603:, biovar.
1599:*, subsp.
1595:* (subsp.
1556:* biovar.
1377:sour cream
1368:Mesophilic
1147:kermaviili
1091:sour cream
754:lapte acru
734:buttermilk
698:tjukkmjølk
694:kulturmelk
571:rūgušpiens
478:mishti doi
469:ButterMilk
401:(αριάνι),
348:piimä and
172:Arab World
144:buttermilk
83:milk with
81:fermenting
1957:0723-2020
1541:0.1-3.5%
1538:filbunke
1413:0.1-4.5%
1375:Cultured
1364:in cream
1193:Lithuania
790:ryazhenka
671:Nicaragua
659:karnemelk
595:rūgpienis
590:Lithuania
549:more info
489:Indonesia
482:shrikhand
405:(κεφίρι)
301:kærnemælk
42:Indonesia
1674:See also
1636:2 weeks
1615:cremoris
1601:cremoris
1589:10 days
1566:cremoris
1544:14 days
1497:Caucasus
1406:Filmjölk
1387:4 weeks
1357:10 days
1333:bacteria
1304:content
1300:Typical
1294:Product
1277:Tanzania
1271:gräddfil
1257:Slovakia
1241:smântână
1197:grietinė
1137:hapukoor
1045:Tanzania
1025:Ethiopia
985:Zimbabwe
911:filmjölk
899:filmjölk
865:Slovenia
849:Slovakia
821:Scotland
814:kivuguto
794:varenets
705:Pakistan
690:surmjølk
630:Mongolia
444:súrmjólk
416:aludttej
395:xinogala
391:xinogalo
256:Bulgaria
244:Brittany
237:coalhada
109:Products
87:such as
1667:subsp.
1633:0.5-2%
1613:subsp.
1564:subsp.
1448:0.5–4%
1393:subsp.
1384:14–40%
1354:30-40%
1328:varies
1302:milkfat
1261:smotana
1237:Romania
1173:Hungary
1163:Iceland
1143:Finland
1133:Estonia
1123:mileram
1118:Croatia
1111:smetana
1083:cheese
1055:Namibia
997:Burundi
950:clabber
903:långfil
777:Belarus
773:Ukraine
745:Romania
647:khuruud
639:byaslag
623:jocoque
599:kefyras
579:paniņas
435:Iceland
420:joghurt
411:Hungary
379:matsoni
374:Georgia
357:Germany
344:Finland
328:Estonia
305:tykmælk
296:Denmark
165:matzoon
160:Armenia
50:buffalo
1955:
1669:lactis
1607:) and
1597:lactis
1491:yeasts
1441:Yogurt
1424:* and
1395:lactis
1325:1-75%
1319:Cheese
1280:Samli
1267:Sweden
1247:Serbia
1227:Poland
1217:Norway
1203:Mexico
1183:Latvia
1177:tejföl
1153:France
1101:kaymak
1013:Mursik
1001:urubu
978:Mabisi
973:Zambia
934:yoğurt
894:Sweden
842:yogurt
833:Serbia
826:blaand
809:Rwanda
798:tvorog
769:Russia
738:twaróg
721:Poland
696:, and
685:Norway
618:Mexico
575:kefīrs
566:Latvia
559:Yakult
555:Calpis
526:Mastaw
494:dadiah
474:mattha
428:tejföl
403:kefiri
399:ariani
386:Greece
321:Boruga
307:, and
269:ayryan
232:Brazil
205:chalap
201:shubat
153:cheese
99:, and
75:, are
34:Dadiah
1907:(PDF)
1789:(4).
1627:milk
1586:1–2%
1534:Viili
1509:Kumis
1501:kefir
1483:0-4%
1476:Kefir
1221:rømme
1207:crema
1035:Sudan
1029:ergo
1019:Mala
1007:Kenya
990:lacto
966:kefir
938:kımız
930:kefir
926:qatiq
922:ayran
907:A-fil
882:amasi
854:kefír
782:kefir
758:kefir
730:kefir
714:lassi
643:tarag
635:airag
583:lakto
545:Japan
538:leben
514:ghara
510:kashk
506:doogh
464:chaas
460:lassi
451:India
424:kefir
367:Quark
350:viili
337:kefir
285:kefír
273:kefir
265:katak
225:ayran
221:suzma
213:qatyq
209:kumis
185:rayeb
181:kishk
177:leben
71:, or
1981:Milk
1953:ISSN
1915:2003
1568:and
1516:4%?
1459:and
1410:fil
1337:mold
1039:rob
964:and
905:and
886:maas
840:and
762:sana
760:and
712:and
710:dahi
501:Iran
480:and
456:dahi
442:and
440:skyr
335:and
309:ymer
271:and
217:qurt
197:chal
52:milk
1945:doi
1791:doi
1335:or
856:or
692:or
472:),
393:or
287:or
59:or
46:raw
1977::
1951:.
1939:.
1913:.
1909:.
1895:^
1811:^
1785:.
1714:^
1655:*
1560:,
1397:*
1015:,
936:,
932:,
928:,
924:,
913:)
901:,
800:,
796:,
792:,
788:,
784:,
775:,
771:,
756:,
752:,
736:,
732:,
679:)
645:,
641:,
637:,
597:,
581:,
577:,
573:,
557:,
512:,
508:,
476:,
462:,
458:,
426:,
422:,
418:,
303:,
267:,
263:,
223:,
219:,
215:,
211:,
207:,
203:,
183:,
179:,
93:,
67:,
40:,
1959:.
1947::
1941:6
1924:.
1889:.
1864:.
1839:.
1805:.
1793::
1770:.
1756:.
1209:/
1125:/
884:(
551:)
547:(
199:/
20:)
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