Filmjölk Explained

(in Swedish ˈfîːl.ˌmjœlk/), also known as , 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.[1] [2] 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 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 its characteristic taste.[3]

has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature.

Overview

In the Nordic countries, is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Some people add sugar, jam, apple sauce, cinnamon, ginger, fruits, or berries for extra flavor. In Norwegian it is called ('sour milk') or skjør/skyr[4] but the official name is . The drink is also popular in Latvian kitchens, where it is called, ('fermented milk' or 'sour milk') and can be bought ready from stores but is more commonly made at home. It can also be purchased and is popular in the neighboring country, Lithuania, where it is called or ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside kefir.

Manufactured is made from pasteurised, homogenised, and standardised cow's milk. Although homemade has been around for a long time (written records from the 18th century speak of -like products, but it has probably been around since the Viking Age or longer),[5] it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla.[3] [6] The first was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured have been marketed in Swedish grocery stores., a more elastic variant of was introduced in 1965; lättfil, with 0.5% milkfat was introduced in 1967; and, with 1.5% milkfat, was introduced in 1990.[6] [7] In 1997, Arla introduced its first flavoured : strawberry-flavoured .[8] The flavoured was so popular that different flavours soon followed. By 2001, almost one third of the sold in Sweden was flavoured .[9] Since 2007, variations of include with various fat content, flavoured with fruit, vanilla, or honey, as well as with probiotic bacteria that is claimed to be extra healthful, such as Onaka which contains Bifidobacterium lactis (a strain of bacteria popular in Japan)[10] and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter.[11]

In English

There is no single accepted English term for or . and/or has been translated to English as sour milk,[12] soured milk,[12] [13] acidulated milk,[14] fermented milk,[15] and curdled milk,[16] all of which are nearly synonymous and describe but do not differentiate from other types of soured/fermented milk. has also been described as viscous fermented milk[17] and viscous mesophilic fermented milk,.[17] Furthermore, articles written in English can be found that use the Swedish term ,[18] [19] as well as the Anglicised spellings filmjolk,[20] mjölk,[21] [22] and mjolk.[23]

In baking, when is called for, cultured buttermilk can be substituted.

In Finland Swedish

In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, is the equivalent of filbunke in Sweden.[24] Not all variants of are found in Finland, normally only and långfil. Swedish-speakers in Finland usually use the word, which is the older name for (also in Sweden) or (in Finnish),[24] which is a fermented milk product that is thinner than and resembles cultured buttermilk.

Types in Sweden

In Sweden, there are five Swedish dairy cooperatives that produce : Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Norrmejerier, and Skånemejerier. In addition, Wapnö AB, a Swedish dairy company, and Valio, a Finnish dairy company, also sell a limited variety of in Sweden. Prior to the industrial manufacture of, many families made at home.

culture is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.[1] [2] [9]

Classic variants

---Classical filmjölk variants-->
NameLiteral translationMilkfat contentFermentation cultureProduced byYear introducedDescription
2.5%–3%[25] [26] [27] cultureArla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB1931 (Arla)"Regular" . made from 3% milkfat. Comes unflavoured and flavoured. Also comes in a variant made from organic milk, a low-lactose variant that has been treated with lactase enzyme, a variant with added fiber, and a variant with higher milkfat content (Arla, 3.8–4.5% milkfat). Has been in the Swedish language since 1741.[28]
middle (lowfat) 1.3%, 1.5%[29] cultureArla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier1990 (Arla) made from 1.5% milkfat. Comes unflavoured only.
light (nonfat) 0.4%, 0.5%[30] cultureArla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB1967 (Arla), 1968[31] made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.

fi

long 3% culture + Lactococcus lactis subsp. lactis var. longiArla Foods, Gefleortens Mejeri, Norrmejerier, previously Milko (which was "longer" than Arla's)1965 (Arla) with a characteristic long and almost elastic texture due to Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides. Comes unflavoured only. More common in northern Sweden. Sometimes eaten with ground ginger. Has been in the Swedish language since 1896.[32]
[33] [34] Bollnäs 3% culture from BollnäsMilko that originated in Bollnäs. Comes unflavoured or vanilla flavoured.
[35] fell fil0.8%, 3.8–4.5%special cultureNorrmejerierAvailable as unflavoured, with birch sap, blueberry, cloudberry or raspberry.

fi-se

Fil[36]
fi

Viili

bowl of 1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%,[37] 4%[38] special cultureMilko, ValioMilk that has fermented, unstirred, in small bowls.[39] Has a pudding-like consistency. Similar to unstirred långfil. Traditionally made in small bowls from (unpasteurized and unhomogenized) raw milk, which normally contains some cream. The cream forms a yellowish layer of sour cream on top. Comes unflavoured and flavoured. Has been in the Swedish language since 1652.
[40] lactose-free 3.5% cultureValio made from 3.5% milkfat and treated with lactase enzyme. Comes unflavoured only.

Probiotic variants

---Extra healthy filmjölk variants-->
NameLiteral translationMilkfat contentFermentation cultureProduced byYear introducedDescription
A-fil0.5%, 2.7%, 3%[41] culture + Lactobacillus acidophilusArla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB1984 (Arla) with Lactobacillus acidophilus, a commonly used probiotic bacterium.[42] [43] Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.
Cultura [44] Cultura active fil0.1% culture + Lactobacillus casei F19Arla Foods2004[45] with Lactobacillus casei F19, a patented[46] probiotic[47] bacteria. Comes unflavoured only.
Kefir3%Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus brevis, Leuconostoc mesenteroides subsp. cremoris, Candida kefyrArla Foods1977 variant based on kefir, a probiotic food;[48] only contains a small subset of microorganisms found in kefir grains. Originated in Caucasus. Comes unflavoured.
Onakastomach (Japanese)1.5% culture + Bifidobacterium lactisArla Foods1990 with Bifidobacterium lactis, a probiotic bacteria popular in Japan. Comes unflavoured and flavoured.
Philura[49] [50] 1.5%, 2.6%Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus caseiMilko2003[51] Tastes somewhere between regular and yogurt. Contains probiotic bacteria[52] that is normally found in the digestive system. Comes unflavoured and flavoured.
Verum Verum health 0.5%, 4%Lactococcus lactis L1ANorrmejerier1990[53] that contains at least 108 Lactococcus lactis L1A bacteria per milliliter. Comes unflavoured and flavoured. Lactococcus lactis L1A is a patented strain of probiotic bacteria that originated from a culture of långfil from a farm in Västerbotten. In 1998 Verum hälsofil was approved as a natural medical product (naturläkemedel) by the Swedish national regulatory agency Medical Products Agency (Läkemedelsverket).[54] It has been shown to have a positive effect on the immune and digestive system.
[55] [56] [57] 0.9%, 1% culture + Lactobacillus acidophilus and BifidobacteriumSkånemejerier2000[58] with Lactobacillus acidophilus and Bifidobacterium, probiotic bacteria. Comes unflavoured and flavoured.
ProViva Naturell [59] ProViva unflavoured 1% culture + Lactobacillus plantarum 299vSkånemejerier1994[60] that contains at least 5.0 x 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic bacteria,[61] has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.[62] [63]

Homemade filmjölk

To make, a small amount of bacteria from an active batch of is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process.

Tätmjölk

A variant of called,, or is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera,)[64] or butterwort (Pinguicula,).[65] [66] [67] Lukewarm milk is added to the container and left to ferment for one to two days. More can then be made by adding completed to milk. In Flora Lapponica (1737), Carl von Linné described a recipe for and wrote that any species of butterwort could be used to make it.[65]

Sundew and butterwort are carnivorous plants that have enzymes that degrade proteins,[68] which make the milk thick. How butterwort influences the production of is not completely understood  - lactic acid bacteria have not been isolated during analyses of butterwort.[65]

See also

References

Notes and References

  1. Web site: Filmjölk . 2007-06-29 . Arla Foods . sv . https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372 . 2007-08-08 . dead.
  2. Web site: Ekologisk filmjölk odd milk . 2007-06-30 . Arla Foods . sv . dead . https://web.archive.org/web/20070820154056/http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx . 2007-08-20 .
  3. Web site: Kulturmjölk - grundfakta . 2005 . 2007-07-19 . Mjölkfrämjandet . sv . dead . https://web.archive.org/web/20060513225224/http://www.mjolkframjandet.se/faktabank/fakta_om_mjolkprodukter/grundfakta/kulturmjolk_-_grundfakta . 2006-05-13.
  4. Book: Alf, Torp . Nynorsk etymologisk ordbok . Aschehoug . 1919 . Kristiania . 637 . no.
  5. http://www.naringslivshistoria.se/templates/Arla/Article.aspx?id=1996&ArticleID=2182&CategoryID=&epslanguage=SV Även Linné åt filmjölk, www.naringslivshistoria.se
  6. Web site: Filmjölk: Filmjölk . 2007-06-30 . Arla Foods . sv . https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372 . 2007-08-08 . dead.
  7. Web site: Filmjölk: Långfil . 2007-06-30 . Arla Foods . sv . dead . https://web.archive.org/web/20070808010246/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17375 . 2007-08-08.
  8. Web site: Arla genom åren . 2007-07-19 . Arla Foods . sv . https://web.archive.org/web/20070702073632/http://www.arlafoods.se/templates/PlainPage2.aspx?id=6530 . 2007-07-02 . dead .
  9. Web site: Mjölkkultur och kulturmjölk . 2007-07-19 . Arla Foods . sv . dead . https://web.archive.org/web/20070928013125/http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf . 2007-09-28.
  10. Web site: Filmjölk: Onaka . 2007-06-29 . Arla Foods . sv . dead . https://web.archive.org/web/20070808004321/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17285 . 2007-08-08.
  11. Web site: Verum Hälsofil 0,5 % och 4,0 % . 2007-06-29 . Norrmejerier . sv . https://web.archive.org/web/20071022074648/http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=%2Fvehalsofil.asp&varpresentqs=mnu%3D106&mnu2=361&mnu3=532&redir=1 . 2007-10-22 . dead .
  12. Web site: Translation of: fil . 2007-06-30 . Language Council of Sweden: Institute for Language and Folklore.
  13. Web site: A wide choice: Products for its own specific purpose . 2007-06-30 . Skånemejerier . sv . https://web.archive.org/web/20070928055901/http://www.skanemejerier.com/cmcore.asp?c=ourbrands-widechoice&sm=414&tm=414&pid=420 . 2007-09-28 . dead .
  14. Web site: What is Proviva: The probiotic bacteria LP 299v . 2007-06-30 . Skånemejerier . sv . https://web.archive.org/web/20070928055854/http://www.skanemejerier.com/cmcore.asp?c=functionalfood-proviva&sm=408&tm=408&pid=412 . 2007-09-28 . dead .
  15. Web site: Milk-based drinks provide strong competition to fizzy drinks . 2007-06-30 . Arla Foods . 2003-02-28 . dead . https://web.archive.org/web/20070622183151/http://www.arlafoods.com/APPL/HJ/HJ202COM/HJ202D01.NSF/O/59559AE2472D3B1BC1257068003E8E8E . 2007-06-22.
  16. Web site: Commission Regulation (EC) No 2091/2005 of 15 December 2005 publishing, for 2006, the agricultural product nomenclature for export refunds introduced by Regulation (EEC) No 3846/87 . 2007-07-03 . Office for Official Publications of the European Communities . 2005-12-15.
  17. The World of Fermented Milks, Part 4: Viili and Långfil – exotic fermented products from Scandinavia . Valio Foods & Functionals . 2003 . 2 . 2007-06-30 . 2003 . PDF . Valio . 3–5.
  18. Web site: Fermented Milk Products . 2007-06-29 . 2007-06-06 . Canadian Dairy Commission . dead . https://web.archive.org/web/20070927040533/http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568 . 2007-09-27.
  19. Carlsson . P. . D. Bratthall . July 1985 . Secretory and serum antibodies against Streptococcus lactis, Streptococcus thermophilus, and Lactobacillus bulgaricus in relation to ingestion of fermented milk products . Acta Odontol Scand . 43 . 3 . 147–53 . 3933276 . 10.3109/00016358509064145.
  20. News: All about Arla - Arla Ekonomisk Forening gears up for European Common Market . Gail Rosenbaum . Doeff . 2007-06-30 . 1993-02-01 . Dairy Foods.
  21. Web site: Self-Renewing DAIRY Cultures: FRESH FIL MJÖLK (from Sweden) . 2007-06-30 . gemcultures.com.
  22. Web site: Fil Mjölk Dairy/Soy Starter Culture . 2007-06-30 . Anahata Balance.
  23. Web site: Fermented Treasures: Cultured Food and Beverage Starter Cultures . 2007-06-30 . fermentedtreasures.com.
  24. Web site: Får man fil i Sverige? . 2007-08-21 . April 1997 . sv . . Vår härliga fil motsvaras i Sverige av filbunke som filvännerna får laga hemma eftersom den inte saluförs av de svenska mejerierna. Surmjölk kan svensken missförstå som mjölk som förfarits eller förskämts (inte farit illa), så säg hellre filmjölk i Sverige även om det inte är riktigt samma sak. . dead . https://web.archive.org/web/20070930023627/http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige . 2007-09-30.
  25. Web site: Fil > Hallon/Vanilj, Citron/Vanilj, Hallon/Blåbär, Jordgubb . 2007-06-30 . Norrmejerier . sv . https://web.archive.org/web/20070928013236/http://www.norrmejerier.se/konsument/produktfakta.asp?topTom=ko&mnu=&mnu2=&mnu3=&mnu4=&artikelnr=0287 . 2007-09-28 . dead .
  26. Web site: Hallonfil 2,6 % . 2007-06-30 . Gefleortens Mejeri . sv . dead . https://web.archive.org/web/20010210042537/http://www.gefleortensmejeri.se/produkter/produkter.htm . 2001-02-10.
  27. Web site: Filmjölk . 2007-06-30 . Falköpings Mejeri . sv.
  28. Book: . Nationalencyklopedins ordbok . Bra Böcker . 2000 . . 91-7133-802-0 . sv . 400.
  29. Web site: Filmjölk: Mellanfil . 2007-06-30 . Arla Foods . sv.
  30. Web site: Filmjölk: Lättfil . 2007-06-30 . Arla Foods . sv.
  31. Book: . Nationalencyklopedins ordbok . Bra Böcker . 2000 . . 91-7133-802-0 . sv . sedan 1968 . 986.
  32. Book: . Nationalencyklopedins ordbok . Bra Böcker . 2000 . . 91-7133-802-0 . sv . 972.
  33. Web site: Bollnäsfil Original . 2007-06-30 . Milko . sv.
  34. Web site: Bollnäsfil Vanilj . 2007-06-30 . Milko . sv.
  35. Web site: Fjällfil(R) . 2023-09-06 . Fjällfil(R) . Norrmejerier . sv.
  36. Web site: Får man fil i Sverige? . 2007-01-02 . 2007-08-04 . . sv . dead . https://web.archive.org/web/20070930023627/http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige . 2007-09-30.
  37. Web site: Viilit . 2014-06-29 . Valio . fi.
  38. Web site: Filbunke . 2007-06-30 . Milko . sv.
  39. Book: . Nationalencyklopedins ordbok . Bra Böcker . 2000 . . 91-7133-802-0 . sv . 399.
  40. Web site: Laktosfri Fil-naturell . https://web.archive.org/web/20070928105055/http://www.valio.se/valio/smpage.fwx?page=29&product=533 . dead . 2007-09-28 . 2007-06-30 . Valio . sv.
  41. Web site: Filmjölk: Ekologisk A-fil original . 2007-06-29 . Arla Foods . sv.
  42. Web site: Lactobacillus acidophilus . 2002-04-01 . . 2007-08-25 . dead . https://web.archive.org/web/20070826120914/http://www.umm.edu/altmed/articles/lactobacillus-000310.htm . 2007-08-26.
  43. Web site: Probiotics . . 2007-08-25 . https://web.archive.org/web/20070821023433/http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml . 2007-08-21 . dead .
  44. Web site: Filmjölk: Cultura aktiv fil . 2007-07-01 . Arla Foods . sv . https://web.archive.org/web/20070803095608/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17342 . 2007-08-03 . dead.
  45. Web site: Arlas Cultura smakar och gör gott . 2004-02-25 . 2007-07-19 . Arla Foods . sv . https://web.archive.org/web/20070820162907/http://www.arlafoods.se/templates/Pressrelease.aspx?id=6995 . 2007-08-20 . dead .
  46. Web site: Arla världspatent på ny laktobacill . 2001-08-15 . 2007-07-01 . LivsmedelsSverige SLU . sv . https://web.archive.org/web/20070927005146/http://www.livsmedelssverige.org/nytt/press/1268.htm . 2007-09-27 . dead .
  47. Web site: Lactobacillus F19 . 2007-07-01 . Arla Foods . sv.
  48. Lopitz-Otsoa . Fernando . Rementeria, Aitor; Elguezabal, Natalia; Garaizar, Javier . Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities . Revista Iberoamericana de Micología . 23 . 67–74 . 2006 . 2 . 10.1016/s1130-1406(06)70016-x . 16854180 . 2007-08-26.
  49. Web site: Philura Original . 2007-06-30 . Milko . sv.
  50. Web site: Philura äpple & nypon . 2007-06-30 . Milko . sv.
  51. Web site: Milko årsredovisning 2003: Filmjölk . PDF . 13 . 2003 . 2007-07-19 . Milko . sv.
  52. Web site: Lactobacillus acidophilus . 2002-04-01 . University of Maryland Medical Center . 2007-08-25 . dead . https://web.archive.org/web/20070826120914/http://www.umm.edu/altmed/articles/lactobacillus-000310.htm . 2007-08-26.
  53. Web site: Premiär för smaksatt Verum Hälsofil . 2002-04-22 . 2007-07-19 . Norrmejerier . sv . https://web.archive.org/web/20070918042320/http://www.verum.se/bib/nm.asp?Documentkey=366B7FF1398ED1C2C1256DC700249207&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9 . 2007-09-18 . dead .
  54. Web site: Nyttiga bakterier bringar ordning i oroliga sommarmagar . 2003-07-01 . 2007-08-25 . Norrmejerier . sv . https://web.archive.org/web/20071010234233/http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=%2Fbib%2Fnm.asp&varpresentqs=Documentkey%3DCA0C5F5F664AC396C1256DC7002BC66F&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9&redir=1 . 2007-10-10 . dead .
  55. Web site: Öresundsfil naturell fil 1,0 L . 2007-07-01 . Skånemejerier . sv.
  56. Web site: Öresundsfil björnbärsfil 1,0 L . 2007-07-01 . Skånemejerier . sv.
  57. Web site: Öresundsfil vanilj 1,0 L . 2007-07-01 . Skånemejerier . sv.
  58. Mjölkbonde med koll på miljön . https://web.archive.org/web/20030430191744/http://www.snf.se/sveriges-natur/artikel.cfm?CFID=53362&CFTOKEN=68576985&id=102 . dead . April 30, 2003 . Torbjörn . Uhlin . 2000 . Sveriges Natur . 2000 . 3–4 . 2007-07-19 . sv.
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  60. Web site: ProViva – ett levande livsmedel . Siv . Ahrné . 10 . 2006 . PDF . 2007-07-19 . Mejeritekniskt Forum . sv . dead . https://web.archive.org/web/20070801204433/http://www.mejeriteknisktforum.org/Dok/ProViva_ett_levande_livsmedel.pdf#page=10 . 2007-08-01.
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  64. Web site: Arne Anderberg . Anna-Lena Anderberg . 1999-10-13 . Den virtuella floran: Drosera L.: Sileshår . dead . https://web.archive.org/web/20210430002615/http://linnaeus.nrm.se/flora/di/drosera/drose/welcome.html . 2021-04-30 . 2007-07-18 . Naturhistoriska riksmuseet . sv.
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  66. Book: Östman , Elisabeth . Iduns kokbok . 2007-07-18 . Aktiebolaget Ljus, Isaac Marcus' Boktryckeriaktiebolag . Stockholm . sv . Recept på filmjölk, filbunke och långmjölk . 161 . 1911.
  67. Web site: Vad gjorde man med mjölken? . 2007-08-05 . Järnriket Gästrikland, Länsmuseet Gävleborg . sv . https://web.archive.org/web/20070322031437/http://www.jarnriket.com/bergsman/ramdokument/21-051_mjoelken.htm . 2007-03-22 . dead .
  68. Web site: Pitcher Plant Project: Literature Review: Part II: Digestive Activities of Carnivorous Plants . Lindquist . John A. . 1975 . 2007-11-12.

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