Fermented milk products orfermented dairy products, also known ascultured dairy foods,cultured dairy products, orcultured milk products, aredairy foods that have been made byfermenting milk withlactic acid bacteria such asLactobacillus,Lactococcus, andLeuconostoc. The process of culturing increases the shelf life of the product, while enhancing its taste and improving digestibility by the fermentation breakdown of the milk sugar,lactose.[1]
There is evidence that fermented milk products have been produced since around 10,000 BCE.[2] NumerousLactobacilli strains have been grown in laboratories allowing for diverse cultured milk products with different flavors and characteristics.[2] Most of the bacteria needed to make these products thrive under specific conditions, giving a favorable environment for production of fermented foods, such ascheese,yogurt,kefir, andbuttermilk.[2]
Although milk is high innutrients,fat, andsugars, it can spoil quickly.[2] In general,fermentation byyeasts andbacteriametabolizes the lactose in dairy products into acidic breakdown products, such aslactic acid, acting to preserve the product.[2] These cultures inhibit potentially harmfulmicrobes that may causefood spoilage.[2]
With a longer and more complete fermentation process, a reduced amount of lactose remains.[2] Less-fermented products, such as yogurts orsoft cheeses, contain more lactose when compared to maturedhard cheeses.[3]
High levels of lactose in food are linked to poor digestion in people of Africa andFar East Asia wheredairy farming is uncommon, and in people who havelactose intolerance.[4] This condition occurs from the loss oflactase production – an enzyme present ininfantmammals to digest milk.[1][4]
Many different types of cultured milk products can be found around the world, including milk, cheese, yogurt, kefir,sour cream, buttermilk, and more.[2]
| Country/region of origin | Product(s) |
|---|---|
| cheese | |
| British Isles, Germany and The Netherlands | sour cream |
| Central Asia | kaymak |
| Central & Eastern Europe; and Russia | smetana |
| Croatia | mileram/kiselo vrhnje |
| Estonia | hapukoor |
| Finland | kermaviili |
| France | crème fraîche |
| Iceland | sýrður rjómi |
| Hungary | tejföl |
| Latvia | skābais krējums |
| Lithuania | grietinė |
| Mexico | crema/cream espesa |
| Norway | rømme |
| Poland | kwaśna śmietana |
| Romania | smântână |
| Serbia | kisela pavlaka |
| Slovakia | smotana |
| Sweden | gräddfil |
| Tanzania | Samli |
| Product | Alternative names | Typicalmilkfat content | Typical shelf life at 4 °C | Fermentation agent | Description |
|---|---|---|---|---|---|
| Cheese | 1-75% | varies | a variety ofbacteria ormold | Any number of solid fermented milk products. | |
| Crème fraîche | creme fraiche | 30-40% | 10 days[2] | naturally occurring lactic acid bacteria in cream | Mesophilic fermented cream, originally from France; higher-fat variant of sour cream |
| Cultured sour cream | sour cream | 14–40%[citation needed] | 4 weeks[2] | Lactococcus lactis subsp.lactis*[6] | Mesophilic fermented pasteurized cream with an acidity of at least 0.5%.Rennet extract may be added to make a thicker product.[6] Lower fat variant of crème fraîche |
| Filmjölk | fil | 0.1-4.5% | 10–14 days[2] | Lactococcus lactis* andLeuconostoc[7][8] | Mesophilic fermented milk, originally fromScandinavia |
| Yogurt | yoghurt, yogourt, yoghourt | 0.5–4% | 35–40 days[2] | Lactobacillus bulgaricus andStreptococcus thermophilus[6] | Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus |
| Kefir | kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros | 0-4% | 10–14 days[2] | Kefir grains, a mixture of bacteria andyeasts | A fermented beverage, originally from theCaucasus region, made withkefir grains; can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices |
| Kumis | koumiss, kumiss, kymys, kymyz, airag, chigee | 4%? | 10–14 days[2] | Lactobacilli and yeasts | A carbonated fermented milk beverage traditionally made from horse milk |
| Viili | filbunke | 0.1-3.5% | 14 days[2] | Lactococcus lactis subsp. cremoris,Lactococcus lactis* biovar.diacetylactis,Leuconostoc mesenteroides subsp.cremoris andGeotrichum candidum[9] | Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty[9] |
| Cultured buttermilk | 1–2% | 10 days[2] | Lactococcus lactis*[6] (subsp.lactis*, subsp.cremoris, biovar.diacetylactis) andLeuconostoc mesenteroides subsp.cremoris[2] | Mesophilic fermented pasteurized milk | |
| Acidophilus milk | acidophilus cultured milk | 0.5-2% | 2 weeks[2] | Lactobacillus acidophilus[2][6] | Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus |
*Streptococcus lactis has been renamed toLactococcus lactis subsp.lactis[10]
