Filmjölk

lang}} in a glass

{{#invoke:Lang|lang}} ({{#invoke:IPA|main}}), also known as {{#invoke:Lang|lang}}, 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.<ref name="arlaFil">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="arlaEkoFil"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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 {{#invoke:Lang|lang}} 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 {{#invoke:Lang|lang}} its characteristic taste.<ref name="kulturmjoelk-grundfakta"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

{{#invoke:Lang|lang}} has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature.

Overview

Old traditional small glass bowls for making filmjölk (filbunkeskålar), handmade from Bergdala glassworks, Lessebo Municipality

In the Nordic countries, {{#invoke:Lang|lang}} 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 {{#invoke:Lang|lang}} (Template:Langx) ('sour milk') or skjør/skyr<ref>Template:Cite book</ref> but the official name is {{#invoke:Lang|lang}} (Template:Langx). The drink is also popular in Latvian kitchens, where it is called {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}} ('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 {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside kefir.

Manufactured {{#invoke:Lang|lang}} is made from pasteurised, homogenised, and standardised cow's milk. Although homemade {{#invoke:Lang|lang}} has been around for a long time (written records from the 18th century speak of {{#invoke:Lang|lang}}-like products, but it has probably been around since the Viking Age or longer),<ref>Även Linné åt filmjölk, www.naringslivshistoria.seTemplate:Dead link </ref> it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla.<ref name="kulturmjoelk-grundfakta" /><ref name="Arla-filmjoelk">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The first {{#invoke:Lang|lang}} was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured {{#invoke:Lang|lang}} have been marketed in Swedish grocery stores. {{#invoke:Lang|lang}}, a more elastic variant of {{#invoke:Lang|lang}} was introduced in 1965; lättfil, {{#invoke:Lang|lang}} with 0.5% milkfat was introduced in 1967; and {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}} with 1.5% milkfat, was introduced in 1990.<ref name="Arla-filmjoelk" /><ref name="laangfil"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In 1997, Arla introduced its first flavoured {{#invoke:Lang|lang}}: strawberry-flavoured {{#invoke:Lang|lang}}.<ref name="ArlaTimeLine"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The flavoured {{#invoke:Lang|lang}} was so popular that different flavours soon followed. By 2001, almost one third of the {{#invoke:Lang|lang}} sold in Sweden was flavoured {{#invoke:Lang|lang}}.<ref name="arlaAll"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Since 2007, variations of {{#invoke:Lang|lang}} include {{#invoke:Lang|lang}} with various fat content, {{#invoke:Lang|lang}} flavoured with fruit, vanilla, or honey, as well as {{#invoke:Lang|lang}} with probiotic bacteria that is said to be more healthy, such as Onaka {{#invoke:Lang|lang}} which contains Bifidobacterium lactis (a strain of bacteria popular in Japan)<ref name="onaka"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter.<ref name="verum"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In English

There is no single accepted English term for {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}, but the most common English term is yogurt. {{#invoke:Lang|lang}} and/or {{#invoke:Lang|lang}} has been is sometimes translated to English as sour milk,<ref name="spraakraadet"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> soured milk,<ref name="spraakraadet"/><ref name="skaanemejerierEn"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> acidulated milk,<ref name="proviva"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> fermented milk,<ref> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and curdled milk,<ref> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> all of which are nearly synonymous and describe {{#invoke:Lang|lang}} but do not differentiate {{#invoke:Lang|lang}} from other types of soured/fermented milk. {{#invoke:Lang|lang}} has also been described as viscous fermented milk<ref name="valio"> Template:Cite journalTemplate:Dead link</ref> and viscous mesophilic fermented milk,.<ref name="valio"/> Furthermore, articles written in English can be found that use the Swedish term {{#invoke:Lang|lang}},<ref name="cdc"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref> Template:Cite journal</ref> as well as the Anglicised spellings filmjolk,<ref> Template:Cite news</ref> {{#invoke:Lang|lang}} mjölk,<ref> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and {{#invoke:Lang|lang}} mjolk.<ref name="fermentedtreasures"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In baking, when {{#invoke:Lang|lang}} is called for, cultured buttermilk can be substituted.Template:Cn

In Finland Swedish

One liter brick pack of filmjölk from Arla, 1960–1970

In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, {{#invoke:Lang|lang}} is the equivalent of filbunke in Sweden.<ref name="RILF"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Not all variants of {{#invoke:Lang|lang}} are found in Finland, normally only {{#invoke:Lang|lang}} and långfil. Swedish-speakers in Finland usually use the word {{#invoke:Lang|lang}}, which is the older name for {{#invoke:Lang|lang}} (also in Sweden) or {{#invoke:Lang|lang}} (in Finnish),<ref name="RILF"/> which is a fermented milk product that is thinner than {{#invoke:Lang|lang}} and resembles cultured buttermilk.Template:Cn

Types in Sweden

In Sweden, there are five Swedish dairy cooperatives that produce {{#invoke:Lang|lang}}: 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 {{#invoke:Lang|lang}} in Sweden. Prior to the industrial manufacture of {{#invoke:Lang|lang}}, many families made {{#invoke:Lang|lang}} at home.

{{#invoke:Lang|lang}} culture is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's {{#invoke:Lang|lang}} culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.<ref name="arlaFil"/><ref name="arlaEkoFil"/><ref name="arlaAll"/>

Classic variants

Name	Literal translation	Milkfat content	Fermentation culture	Produced by	Year introduced	Description
lang}}		2.5%–3%<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref name="Arla-filmjoelk"/><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref name="falkopingsmejeri"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB	1931 (Arla)	lang}}. {{#invoke:Lang|lang}} 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 ({{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}), and a variant with higher milkfat content (Arla {{#invoke:Lang|lang}}, 3.8–4.5% milkfat). Has been in the Swedish language since 1741.<ref name="NEOrdbok-filmjölk"> Template:Cite book </ref>
lang}}	lang}}	1.3%,<ref name="falkopingsmejeri"/> 1.5%<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier	1990 (Arla)	lang}} made from 1.5% milkfat. Comes unflavoured only.
lang}}	lang}}	0.4%, 0.5%<ref name="falkopingsmejeri"/><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB	1967 (Arla), 1968<ref> Template:Cite book </ref>	lang}} made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.
{{#invoke:Lang|lang}} fi: {{#invoke:Lang|lang}}	lang}}	3%<ref name="laangfil"/>	lang}} culture + Lactococcus lactis subsp. lactis var. longi<ref name="laangfil"/>	Arla Foods, Gefleortens Mejeri, Norrmejerier, previously Milko (which was "longer" than Arla's)	1965 (Arla)<ref name="laangfil"/>	lang}} 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.<ref name="NEOrdbok-långfil"> Template:Cite book </ref>
lang}}<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}}	3%	lang}} culture from Bollnäs	Milko		lang}} that originated in Bollnäs. Comes unflavoured or vanilla flavoured.
lang}}<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	fell fil	0.8%, 3.8–4.5%	lang}} culture	Norrmejerier		Available as unflavoured, with birch sap, blueberry, cloudberry or raspberry.
{{#invoke:Lang|lang}} fi-se: Fil<ref name="fil-fi-se"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> fi: Viili	lang}}	1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%,<ref> {{#invoke:citation/CS1|citation	CitationClass=web }} </ref> 4%<ref name="filbunkeMilko"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} culture	Milko, Valio		Milk that has fermented, unstirred, in small bowls.<ref name=NEOrdbok-filbunke> Template:Cite book </ref> 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.<ref name="NEOrdbok-filbunke"/>
lang}}<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}}	3.5%	lang}} culture	Valio		lang}} made from 3.5% milkfat and treated with lactase enzyme. Comes unflavoured only.

Probiotic variants

Name	Literal translation	Milkfat content	Fermentation culture	Produced by	Year introduced	Description
A-fil		0.5%, 2.7%, 3%<ref name="afil"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} culture + Lactobacillus acidophilus<ref name="afil"/>	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB	1984 (Arla)<ref name="ArlaTimeLine"/>	lang}} with Lactobacillus acidophilus, a commonly used probiotic bacterium.<ref name="probiotic-L-acidophilus"/><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref name="probiotics"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.
lang}}<ref>{{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	Cultura active fil	0.1%	lang}} culture + Lactobacillus casei F19	Arla Foods	2004<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} with Lactobacillus casei F19, a patented<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> probiotic<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> bacteria. Comes unflavoured only.
Kefir<ref name="arlaAll"/>		3%	Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus brevis, Leuconostoc mesenteroides subsp. cremoris, Candida kefyr	Arla Foods	1977	lang}} variant based on kefir, a probiotic food;<ref> Template:Cite journal </ref> only contains a small subset of microorganisms found in kefir grains. Originated in Caucasus. Comes unflavoured.
Onaka<ref name="onaka"/>	stomach (Japanese)	1.5%	lang}} culture + Bifidobacterium lactis	Arla Foods	1990	lang}} with Bifidobacterium lactis, a probiotic bacteria<ref name="probiotics"/> popular in JapanTemplate:Citation needed. Comes unflavoured and flavoured.
Philura<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>		1.5%, 2.6%	Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei	Milko	2003<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} and yogurt. Contains probiotic bacteria<ref name="probiotic-L-acidophilus"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref name="probiotics"/> that is normally found in the digestive system. Comes unflavoured and flavoured.
lang}}<ref name="verum"/>	lang}}	0.5%, 4%	Lactococcus lactis L1A	Norrmejerier	1990<ref name="verum-probiotic"> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} 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.<ref name="verum-probiotic"/> In 1998 Verum hälsofil was approved as a natural medical product (naturläkemedel) by the Swedish national regulatory agency Medical Products Agency (Läkemedelsverket).<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> It has been shown to have a positive effect on the immune and digestive system.
lang}}<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	Öresund {{#invoke:Lang|lang}}	0.9%, 1%	lang}} culture + Lactobacillus acidophilus and Bifidobacterium	Skånemejerier	2000<ref> Template:Cite journal</ref>	lang}} with Lactobacillus acidophilus and Bifidobacterium, probiotic bacteria.<ref name="probiotic-L-acidophilus"/><ref name="probiotics"/> Comes unflavoured and flavoured.
lang}}<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}}	1%	lang}} culture + Lactobacillus plantarum 299v	Skånemejerier	1994<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>	lang}} that contains at least 5.0 x 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic bacteria,<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref> has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.<ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref><ref> {{#invoke:citation/CS1|citation	CitationClass=web }}</ref>

Homemade filmjölk

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

Tätmjölk

A variant of {{#invoke:Lang|lang}} called {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera, Template:Langx)<ref name="VirtuellaFloran"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or butterwort (Pinguicula, Template:Langx).<ref name="Verumjournalen-tätmjölk"> Template:Cite journalTemplate:Dead link</ref><ref name="IdunsKokbok"> Template:Cite book</ref><ref name="jarnriket"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Lukewarm milk is added to the container and left to ferment for one to two days. More {{#invoke:Lang|lang}} can then be made by adding completed {{#invoke:Lang|lang}} to milk. In Flora Lapponica (1737), Carl von Linné described a recipe for {{#invoke:Lang|lang}} and wrote that any species of butterwort could be used to make it.<ref name="Verumjournalen-tätmjölk"/>

Sundew and butterwort are carnivorous plants that have enzymes that degrade proteins,<ref name="pitcherPlantProjectLitReview"> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref> which make the milk thick. How butterwort influences the production of {{#invoke:Lang|lang}} is not completely understood – lactic acid bacteria have not been isolated during analyses of butterwort.Template:Clarify<ref name="Verumjournalen-tätmjölk"/>

See also

• Cuisine of Sweden
• Amasi
• Kumis
• Skyr
• Yogurt
• Ayran
• Viili
• Matzoon
• Buttermilk
• Kefir
• List of dairy products

References

• Template:Cite book