Filmjölk - AbsoluteAstronomy.com

Filmjölk is a Nordic

Scandinavia

Scandinavia is a cultural, historical and ethno-linguistic region in northern Europe that includes the three kingdoms of Denmark, Norway and Sweden, characterized by their common ethno-cultural heritage and language. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula,...

dairy product, similar to yoghurt

Yoghurt

Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

, but using different bacteria which give a different taste and texture.

It can also be described as a mesophilic fermented milk product that is made by fermenting

Fermentation (food)

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...

cow's milk with a variety of bacteria from the species Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

and Leuconostoc mesenteroides
Leuconostoc mesenteroides
Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures.-External links:*...

. The bacteria metabolize lactose

Lactose

Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk , although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from or , the Latin word for milk,...

, the sugar naturally found in milk, into lactic acid

Lactic acid

Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...

which means people who are lactose intolerant can consume filmjölk. The acid gives filmjölk a sour taste and causes protein

Protein

Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...

s in the milk, mainly casein

Casein

Casein is the name for a family of related phosphoprotein proteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk....

, to coagulate

Coagulation

Coagulation is a complex process by which blood forms clots. It is an important part of hemostasis, the cessation of blood loss from a damaged vessel, wherein a damaged blood vessel wall is covered by a platelet and fibrin-containing clot to stop bleeding and begin repair of the damaged vessel...

, thus thickening the final product. The bacteria also produce a limited amount of diacetyl

Diacetyl

Diacetyl is a natural byproduct of fermentation. It is a vicinal diketone with the molecular formula C4H6O2...

, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir

Kefir

Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...

, or yoghurt

Yoghurt

Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. In Sweden, it is normally sold in 1-liter packages with live bacteria.

Overview

In Nordic countries

Nordic countries

The Nordic countries make up a region in Northern Europe and the North Atlantic which consists of Denmark, Finland, Iceland, Norway and Sweden and their associated territories, the Faroe Islands, Greenland and Åland...

, filmjölk is commonly eaten during breakfast or as a snack between meals in the same manner as yoghurt, usually from a bowl with a spoon. It can be drunk but is not normally done so since the liquid is fairly thick. Filmjölk is often eaten with breakfast cereal

Breakfast cereal

A breakfast cereal is a food made from processed grains that is often, but not always, eaten with the first meal of the day. It is often eaten cold, usually mixed with milk , water, or yogurt, and sometimes fruit but sometimes eaten dry. Some cereals, such as oatmeal, may be served hot as porridge...

, muesli

Muesli

Muesli is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital...

or crushed crisp bread

Crisp bread

Crisp bread or hard bread is a flat and dry type of bread or cracker, containing mostly rye flour...

on top. Since plain filmjölk tastes somewhat sour, many people add sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

, jam, apple sauce, cinnamon

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...

, ginger

Ginger

Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

, fruits, and/or berries

Berry

The botanical definition of a berry is a fleshy fruit produced from a single ovary. Grapes are an example. The berry is the most common type of fleshy fruit in which the entire ovary wall ripens into an edible pericarp. They may have one or more carpels with a thin covering and fleshy interiors....

. In Norwegian it is called surmelk (new Norwegian: surmjølk) (sourmilk) but the official name is kulturmelk (new Norwegian: kulturmjølk).

Manufactured filmjölk is made from pasteurised, homogenised

Homogenization (chemistry)

Homogenization or homogenisation is any of several processes used to make a chemical mixture the same throughout.-Definition:Homogenization is intensive blending of mutually related substances or groups of mutually related substances to form a constant of different insoluble phases to obtain a...

, and standardised cow's milk. Although home made filmjölk has been around for a long time (written records from the 18th century speak of filmjölk-like products, but it has probably been around since the Viking Age or longer), it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla

Arla Foods

Arla Foods is a Swedish-Danish cooperative based in Århus, Denmark, and the largest producer of dairy products in Scandinavia. Arla Foods was formed as the result of a merger between the Swedish dairy cooperative Arla and the Danish dairy company MD Foods on 17 April 2000.Arla Foods is the seventh...

. The first filmjölk was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured filmjölk have been marketed in Swedish grocery stores. Långfil, a more elastic variant of filmjölk was introduced in 1965; lättfil, filmjölk with 0.5% milkfat was introduced in 1967; and mellanfil, filmjölk with 1.5% milkfat was introduced in 1990. In 1997, Arla introduced its first flavoured filmjölk: strawberry flavoured filmjölk. The flavoured filmjölk was so popular that different flavours soon followed. By 2001, almost one third of the filmjölk sold in Sweden was flavoured filmjölk. Since 2007, variations of filmjölk include filmjölk with various fat content, filmjölk flavoured with fruit, vanilla, or honey, as well as filmjölk with probiotic

Probiotic

Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"...

bacteria that is claimed to be extra healthful, such as Onaka fil which contains Bifidobacterium lactis (a strain of bacteria popular in Japan) and Verum Hälsofil which contains Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

L1A in quantities of at least 10 billion live bacteria per deciliter.

In English

There is currently no accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as sour milk, soured milk
Soured milk
Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency...

, acidulated milk, fermented milk, and curdled milk, all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of soured

Soured milk

Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency...

/fermented milk. Filmjölk has also been described as viscous fermented milk and viscous mesophilic fermented milk, as well as incorrectly translated to junket
Junket (dessert)
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a custard or a very soft, sweetened cheese....

. Furthermore, articles written in English can be found that use the Swedish term filmjölk, as well as the incorrect or Anglicised spellings filmjolk, fil mjölk, and fil mjolk.
In baking, when filmjölk is called for, cultured buttermilk can be substituted; it is however not the same thing.

In Finland Swedish

In Finland Swedish, a dialect of Swedish spoken by Swedish-speaking Finns, fil in Finland

Finland

Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...

is the equivalent of filbunke in Sweden

Sweden

Sweden , officially the Kingdom of Sweden , is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden borders with Norway and Finland and is connected to Denmark by a bridge-tunnel across the Öresund....

. Not all variants of filmjölk are found in Finland, normally only filbunke and långfil. Swedish-speaking Finns usually use the word surmjölk, which is the older name for filmjölk (also in Sweden) or piimä (in Finnish), which is a fermented milk product that is thinner than filmjölk and resembles cultured buttermilk.

Types of filmjölk in Sweden

In Sweden, there are six Swedish dairy cooperative

Cooperative

A cooperative is a business organization owned and operated by a group of individuals for their mutual benefit...

s that produce filmjölk: Arla Foods

Arla Foods

, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, and Skånemejerier

Skånemejerier

Skånemejerier, based in Skåne County, is a Swedish cooperative and Sweden's largest producers of dairy products after Arla Foods and Milko....

. In addition, Wapnö

Wapno

Wapno is a village in Wągrowiec County, in the Greater Poland Voivodeship, close to the border with Żnin County. Wapno is Polish for Lime and reflects the large gypsum and lime deposits in the area...

AB, a Swedish dairy company, and Valio

Valio

Valio Ltd is one of the biggest companies in Finland and mostly produces dairy products such as cheese, powdered ingredients, butter, yogurt and milk. Valio is Finland's biggest milk processor, producing 86% of Finland's milk....

, a Finnish dairy company, also sell a limited variety of filmjölk in Sweden. Prior to the manufacture of filmjölk, many families made filmjölk at home.

Fil culture is a variety of bacterium from the species Lactococcus lactis
Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L...

and Leuconostoc mesenteroides
Leuconostoc mesenteroides
Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures.-External links:*...

, e.g., Arla's fil culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.

Classical filmjölk variants

Name	Literal translation	Milkfat content	Fermentation culture	Produced by	Year introduced	Description
Filmjölk		2.5%-3%	fil culture	Arla Foods Arla Foods Arla Foods is a Swedish-Danish cooperative based in Århus, Denmark, and the largest producer of dairy products in Scandinavia. Arla Foods was formed as the result of a merger between the Swedish dairy cooperative Arla and the Danish dairy company MD Foods on 17 April 2000.Arla Foods is the seventh... , Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier Skånemejerier Skånemejerier, based in Skåne County, is a Swedish cooperative and Sweden's largest producers of dairy products after Arla Foods and Milko.... , Wapnö AB	1931 (Arla)	"Regular" filmjölk. Filmjölk 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 Lactase Lactase , a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers... enzyme, a variant with added fiber (f-fil, fil med fiber), and a variant with higher milkfat content (Arla Vår finaste filmjölk, 3.8–4.5% milkfat). Has been in the Swedish language since 1741.
Mellanfil	middle (lowfat) filmjölk	1.3%, 1.5%	fil culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier	1990 (Arla)	Filmjölk made from 1.5% milkfat. Comes unflavoured only.
Lättfil	light (nonfat) filmjölk	0.4%, 0.5%	fil culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB	1967 (Arla), 1968	Filmjölk made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase Lactase Lactase , a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers... enzyme.
Långfil fi Finnish language Finnish is the language spoken by the majority of the population in Finland Primarily for use by restaurant menus and by ethnic Finns outside Finland. It is one of the two official languages of Finland and an official minority language in Sweden. In Sweden, both standard Finnish and Meänkieli, a... : pitkäviili	long fil	3%	fil culture + Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... subsp. lactis var. longi	Arla Foods, Gefleortens Mejeri, Norrmejerier	1965 (Arla)	Filmjölk 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.
Bollnäsfil	Bollnäs fil	3%	fil culture from Bollnäs Bollnäs Bollnäs is a locality and the seat of Bollnäs Municipality, Gävleborg County, Sweden with 12,455 inhabitants in 2005.- History :In written sources Bollnäs is traced from 1312, by a vicar named Ingemund who referred to it as Baldenaes, which means "the large isthmus," referring to the isthmus into a...	Milko		Filmjölk that originated in Bollnäs Bollnäs Bollnäs is a locality and the seat of Bollnäs Municipality, Gävleborg County, Sweden with 12,455 inhabitants in 2005.- History :In written sources Bollnäs is traced from 1312, by a vicar named Ingemund who referred to it as Baldenaes, which means "the large isthmus," referring to the isthmus into a... . Comes unflavoured or vanilla flavoured.
Fjällfil	mountain fil	0.8%, 3.8–4.5%	special fil culture	Milko		Comes unflavoured only.
Filbunke fi-se: Fil fi Finnish language Finnish is the language spoken by the majority of the population in Finland Primarily for use by restaurant menus and by ethnic Finns outside Finland. It is one of the two official languages of Finland and an official minority language in Sweden. In Sweden, both standard Finnish and Meänkieli, a... : Viili Viili Viili is a type of yoghurt that originated in the Nordic countries. It has a ropey, gelatinous consistency and a pleasantly mild taste resulting from lactic acid...	bowl of fil	2.5%, 4%	special fil culture	Milko, Valio Valio Valio Ltd is one of the biggest companies in Finland and mostly produces dairy products such as cheese, powdered ingredients, butter, yogurt and milk. Valio is Finland's biggest milk processor, producing 86% of Finland's milk....		Milk that has fermented, unstirred, in small bowls. Has a pudding-like consistency. Similar to unstirred långfil. Traditionally made in small bowls from (unpasteurized and unhomogenized) raw milk Raw milk Raw milk is milk that has not been pasteurized or homogenized.-History:Humans consumed raw milk exclusively prior to the industrial revolution and the invention of the pasteurization process in 1864. During the industrial revolution large populations congregated into urban areas detached from the... , which normally contains some cream. The cream forms a yellowish layer of sour cream on top. Comes unflavoured only. Has been in the Swedish language since 1652.
Laktosfri Fil	lactose-free fil	3.5%	fil culture	Valio		Filmjölk made from 3.5% milkfat and treated with lactase Lactase Lactase , a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers... enzyme. Comes unflavoured only.

Probiotic filmjölk variants

Name	Literal translation	Milkfat content	Fermentation culture	Produced by	Year introduced	Description
A-fil		0.5%, 2.7%, 3%	fil culture + Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L...	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB	1984 (Arla)	Filmjölk with Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L... , a commonly used probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria. Comes unflavoured and flavoured.
Cultura aktiv fil	active culture fil	0.1%	fil culture + Lactobacillus casei Lactobacillus casei Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and... F19	Arla Foods	2004	Filmjölk with Lactobacillus casei Lactobacillus casei Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and... F19, a patented probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria. Comes unflavoured only.
Kefir	good tasting, healthy	3%	Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... subsp. lactis, Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... subsp. cremoris, Lactobacillus brevis Lactobacillus brevis Lactobacillus brevis is a species of lactic acid bacteria. It can be found in many different environments and in fermented foods such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been... , Leuconostoc mesenteroides Leuconostoc mesenteroides Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures.-External links:... subsp. cremoris, Candida kefyr*	Arla Foods	1977	Filmjölk variant based on kefir Kefir Kefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage... , a probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... food; only contains a small subset of microorganisms found in kefir grains. Originated in Caucasus Caucasus The Caucasus, also Caucas or Caucasia , is a geopolitical region at the border of Europe and Asia, and situated between the Black and the Caspian sea... . Comes unflavoured.
Onaka	stomach	1.5%	fil culture + Bifidobacterium lactis	Arla Foods	1990	Filmjölk with Bifidobacterium lactis, a probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria popular in Japan. Comes unflavoured and flavoured.
Philura		1.5%, 2.6%	Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L... , Bifidobacterium lactis, Lactobacillus casei Lactobacillus casei Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and...	Milko	2003	Tastes somewhere between regular filmjölk and yogurt. Contains probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria that is normally found in the digestive system. Comes unflavoured and flavoured.
Verum hälsofil	true health fil	0.5%, 4%	Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... L1A	Norrmejerier	1990	Filmjölk that contains at least 10 x 10⁹ Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... L1A bacteria per deciliter. Comes unflavoured and flavoured. Lactococcus lactis Lactococcus lactis Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L... L1A is a patented strain of probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria that originated from a culture of långfil from a farm in Västerbotten Västerbotten ', English exonym: West Bothnia, is a province or landskap in the north of Sweden. It borders Ångermanland, Lapland, Norrbotten and the Gulf of Bothnia. It is famous for the cheese with the same name as the province.- Administration :... . In 1998 Verum hälsofil was approved as a natural medical product (naturläkemedel) by the Swedish national regulatory agency Medical Products Agency Medical Products Agency The Medical Products Agency is the Swedish national authority responsible for regulation and surveillance of the development, manufacturing and sale of medicinal drugs, medical devices and cosmetics.... (Läkemedelsverket). It has been shown to have a positive effect on the immune and digestive system.
Öresundsfil	Öresund Oresund The Sound , is the strait that separates the Danish island Zealand from the southern Swedish province of Scania. Its width is just at the narrowest point between Helsingør, Denmark, and Helsingborg, Sweden... 's fil	0.9%, 1%	fil culture + Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L... and Bifidobacterium Bifidobacterium Bifidobacterium is a genus of Gram-positive, non-motile, often branched anaerobic bacteria. They are ubiquitous, endosymbiotic inhabitants of the gastrointestinal tract, vagina and mouth of mammals and other animals. Bifidobacteria are one of the major genera of bacteria that make up the colon...	Skånemejerier	2000	Filmjölk with Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L... and Bifidobacterium Bifidobacterium Bifidobacterium is a genus of Gram-positive, non-motile, often branched anaerobic bacteria. They are ubiquitous, endosymbiotic inhabitants of the gastrointestinal tract, vagina and mouth of mammals and other animals. Bifidobacteria are one of the major genera of bacteria that make up the colon... , probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria. Comes unflavoured and flavoured.
ProViva Naturell Filmjölk	ProViva unflavoured filmjölk	1%	fil cuture + Lactobacillus plantarum Lactobacillus plantarum Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva . It has the ability to liquefy gelatin. L... 299v	Skånemejerier	1994	Filmjölk that contains at least 50 x 10⁶ Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic Probiotic Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"... bacteria, has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.

Homemade filmjölk

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

A variant of filmjölk called tätmjölk, filtäte, täte or långmjölk is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera) or butterwort (Pinguicula
Pinguicula
The butterworts are a group of carnivorous plants comprising the genus Pinguicula. Members of this genus use sticky, glandular leaves to lure, trap, and digest insects in order to supplement the poor mineral nutrition they obtain from the environments. Of the roughly 80 currently known species, 12...

). Lukewarm milk is added to the container and left to ferment for one to two days. More tätmjölk can then be made by adding completed tätmjölk to milk. In Flora Lapponica
Flora Lapponica
Flora Lapponica is an account of the plants of Lapland written by botanist, zoologist and naturalist Carl Linnaeus following his expedition to Lapland....

(1737), Carl von Linné described a recipe for tätmjölk and wrote that any species of butterwort could be used to make tätmjölk.

Sundew and butterwort are carnivorous plant

Carnivorous plant

Carnivorous plants are plants that derive some or most of their nutrients from trapping and consuming animals or protozoans, typically insects and other arthropods. Carnivorous plants appear adapted to grow in places where the soil is thin or poor in nutrients, especially nitrogen, such as acidic...

s that have enzymes that degrade proteins

Protease

A protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein....

, which make the milk thick. How butterwort influences the production of tätmjölk is not completely understood – lactic acid bacteria have not been isolated during analyses of butterwort.

External links

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