Filmjölk
Template:Lang (Template:IPA), also known as Template: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">Template:Cite web</ref><ref name="arlaEkoFil"> Template:Cite 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 Template: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 Template:Lang its characteristic taste.<ref name="kulturmjoelk-grundfakta"> Template:Cite web</ref>
Template:Lang 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, Template: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 Template:Lang (Template:Langx) ('sour milk') or skjør/skyr<ref>Template:Cite book</ref> but the official name is Template:Lang (Template:Langx). The drink is also popular in Latvian kitchens, where it is called Template:Lang, Template: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 Template:Lang or Template:Lang ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside kefir.
Manufactured Template:Lang is made from pasteurised, homogenised, and standardised cow's milk. Although homemade Template:Lang has been around for a long time (written records from the 18th century speak of Template: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">Template:Cite web</ref> The first Template:Lang was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured Template:Lang have been marketed in Swedish grocery stores. Template:Lang, a more elastic variant of Template:Lang was introduced in 1965; lättfil, Template:Lang with 0.5% milkfat was introduced in 1967; and Template:Lang, Template:Lang with 1.5% milkfat, was introduced in 1990.<ref name="Arla-filmjoelk" /><ref name="laangfil"> Template:Cite web</ref>
In 1997, Arla introduced its first flavoured Template:Lang: strawberry-flavoured Template:Lang.<ref name="ArlaTimeLine"> Template:Cite web</ref> The flavoured Template:Lang was so popular that different flavours soon followed. By 2001, almost one third of the Template:Lang sold in Sweden was flavoured Template:Lang.<ref name="arlaAll"> Template:Cite web</ref> Since 2007, variations of Template:Lang include Template:Lang with various fat content, Template:Lang flavoured with fruit, vanilla, or honey, as well as Template:Lang with probiotic bacteria that is said to be more healthy, such as Onaka Template:Lang which contains Bifidobacterium lactis (a strain of bacteria popular in Japan)<ref name="onaka"> Template:Cite web</ref> and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter.<ref name="verum"> Template:Cite web</ref>
In English
There is no single accepted English term for Template:Lang or Template:Lang, but the most common English term is yogurt. Template:Lang and/or Template:Lang has been is sometimes translated to English as sour milk,<ref name="spraakraadet"> Template:Cite web</ref> soured milk,<ref name="spraakraadet"/><ref name="skaanemejerierEn"> Template:Cite web</ref> acidulated milk,<ref name="proviva"> Template:Cite web</ref> fermented milk,<ref> Template:Cite web</ref> and curdled milk,<ref> Template:Cite web</ref> all of which are nearly synonymous and describe Template:Lang but do not differentiate Template:Lang from other types of soured/fermented milk. Template: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 Template:Lang,<ref name="cdc"> Template:Cite web</ref><ref> Template:Cite journal</ref> as well as the Anglicised spellings filmjolk,<ref> Template:Cite news</ref> Template:Lang mjölk,<ref> Template:Cite web</ref><ref> Template:Cite web</ref> and Template:Lang mjolk.<ref name="fermentedtreasures"> Template:Cite web</ref>
In baking, when Template:Lang is called for, cultured buttermilk can be substituted.Template:Cn
In Finland Swedish
In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, Template:Lang is the equivalent of filbunke in Sweden.<ref name="RILF"> Template:Cite web</ref> Not all variants of Template:Lang are found in Finland, normally only Template:Lang and långfil. Swedish-speakers in Finland usually use the word Template:Lang, which is the older name for Template:Lang (also in Sweden) or Template:Lang (in Finnish),<ref name="RILF"/> which is a fermented milk product that is thinner than Template:Lang and resembles cultured buttermilk.Template:Cn
Types in Sweden
In Sweden, there are five Swedish dairy cooperatives that produce Template: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 Template:Lang in Sweden. Prior to the industrial manufacture of Template:Lang, many families made Template:Lang at home.
Template:Lang culture is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's Template: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 |
|---|---|---|---|---|---|---|
| Template:Lang | 2.5%–3%<ref>
Template:Cite web</ref><ref name="Arla-filmjoelk"/><ref> Template:Cite web</ref><ref name="falkopingsmejeri"> Template:Cite web</ref> |
Template:Lang culture | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB | 1931 (Arla) | "Regular" Template:Lang. Template: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 (Template:Lang, Template:Lang), and a variant with higher milkfat content (Arla Template:Lang, 3.8–4.5% milkfat). Has been in the Swedish language since 1741.<ref name="NEOrdbok-filmjölk">
Template:Cite book </ref> | |
| Template:Lang | middle (lowfat) Template:Lang | 1.3%,<ref name="falkopingsmejeri"/> 1.5%<ref>
Template:Cite web</ref> |
Template:Lang culture | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier | 1990 (Arla) | Template:Lang made from 1.5% milkfat. Comes unflavoured only. |
| Template:Lang | light (nonfat) Template:Lang | 0.4%, 0.5%<ref name="falkopingsmejeri"/><ref>
Template:Cite web</ref> |
Template:Lang culture | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB | 1967 (Arla), 1968<ref>
Template:Cite book </ref> |
Template:Lang made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme. |
| Template:Lang |
long Template:Lang | 3%<ref name="laangfil"/> | Template: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"/> | Template: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> |
| Template:Lang<ref>
Template:Cite web</ref><ref> Template:Cite web</ref> |
Bollnäs Template:Lang | 3% | Template:Lang culture from Bollnäs | Milko | Template:Lang that originated in Bollnäs. Comes unflavoured or vanilla flavoured. | |
| Template:Lang<ref>
Template:Cite web</ref> |
fell fil | 0.8%, 3.8–4.5% | special Template:Lang culture | Norrmejerier | Available as unflavoured, with birch sap, blueberry, cloudberry or raspberry. | |
|
Template:Lang |
bowl of Template:Lang | 1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%,<ref>
Template:Cite web </ref> 4%<ref name="filbunkeMilko"> Template:Cite web</ref> |
special Template: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"/> | |
| Template:Lang<ref>
Template:Cite web</ref> |
lactose-free Template:Lang | 3.5% | Template:Lang culture | Valio | Template: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">
Template:Cite web</ref> |
Template:Lang culture + Lactobacillus acidophilus<ref name="afil"/> | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB | 1984 (Arla)<ref name="ArlaTimeLine"/> | Template:Lang with Lactobacillus acidophilus, a commonly used probiotic bacterium.<ref name="probiotic-L-acidophilus"/><ref>
Template:Cite web</ref><ref name="probiotics"> Template:Cite web</ref> Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme. | |
| Cultura Template:Lang<ref>Template:Cite web</ref> | Cultura active fil | 0.1% | Template:Lang culture + Lactobacillus casei F19 | Arla Foods | 2004<ref>
Template:Cite web</ref> |
Template:Lang with Lactobacillus casei F19, a patented<ref>
Template:Cite web</ref> probiotic<ref> Template:Cite 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 | Template: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% | Template:Lang culture + Bifidobacterium lactis | Arla Foods | 1990 | Template:Lang with Bifidobacterium lactis, a probiotic bacteria<ref name="probiotics"/> popular in JapanTemplate:Citation needed. Comes unflavoured and flavoured. |
| Philura<ref>
Template:Cite web</ref><ref> Template:Cite web</ref> |
1.5%, 2.6% | Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei | Milko | 2003<ref>
Template:Cite web</ref> |
Tastes somewhere between regular Template:Lang and yogurt. Contains probiotic bacteria<ref name="probiotic-L-acidophilus">
Template:Cite web</ref><ref name="probiotics"/> that is normally found in the digestive system. Comes unflavoured and flavoured. | |
| Verum Template:Lang<ref name="verum"/> | Verum health Template:Lang | 0.5%, 4% | Lactococcus lactis L1A | Norrmejerier | 1990<ref name="verum-probiotic">
Template:Cite web</ref> |
Template: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>
Template:Cite web</ref> It has been shown to have a positive effect on the immune and digestive system. |
| Template:Lang<ref>
Template:Cite web</ref><ref> Template:Cite web</ref><ref> Template:Cite web</ref> |
Öresund Template:Lang | 0.9%, 1% | Template:Lang culture + Lactobacillus acidophilus and Bifidobacterium | Skånemejerier | 2000<ref>
Template:Cite journal</ref> |
Template:Lang with Lactobacillus acidophilus and Bifidobacterium, probiotic bacteria.<ref name="probiotic-L-acidophilus"/><ref name="probiotics"/> Comes unflavoured and flavoured. |
| ProViva Naturell Template:Lang<ref>
Template:Cite web</ref> |
ProViva unflavoured Template:Lang | 1% | Template:Lang culture + Lactobacillus plantarum 299v | Skånemejerier | 1994<ref>
Template:Cite web</ref> |
Template:Lang that contains at least 5.0 x 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic bacteria,<ref>
Template:Cite web</ref> has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.<ref> Template:Cite web</ref><ref> Template:Cite web</ref> |
Homemade filmjölk
To make Template:Lang, a small amount of bacteria from an active batch of Template: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 Template: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 Template:Lang called Template:Lang, Template:Lang, Template:Lang or Template:Lang is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera, Template:Langx)<ref name="VirtuellaFloran"> Template:Cite 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"> Template:Cite web</ref> Lukewarm milk is added to the container and left to ferment for one to two days. More Template:Lang can then be made by adding completed Template:Lang to milk. In Flora Lapponica (1737), Carl von Linné described a recipe for Template: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"> Template:Cite web</ref> which make the milk thick. How butterwort influences the production of Template: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