Filmjölk

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Filmjölk in a glass.

Filmjölk

Filmjölk, also known as fil, is a traditional Nordic dairy product derived from soured milk. It bears resemblance to yogurt in terms of its fermented nature, but distinct bacteria and fermentation conditions impart it with a unique taste and texture. This product has evolved from the ancient Nordic dairy product known as 'surmjölk'.

Production and Characteristics

Filmjölk is produced through a mesophilic fermentation process of cow's milk. This fermentation is brought about by a consortium of bacteria, mainly from the species:

• Lactococcus lactis
• Leuconostoc mesenteroides

Fermentation Process

These bacterial strains work in tandem to metabolize lactose – the sugar inherently present in milk. They convert it into lactic acid, which has two significant implications:

• It endows filmjölk with its characteristic sour taste.
• The acid leads to the coagulation of milk proteins, especially casein, which in turn thickens the product.

Additionally, these bacteria generate a moderate amount of diacetyl, a compound responsible for filmjölk's unique taste profile.

Comparison with Other Dairy Products

While filmjölk shares similarities in consistency with products like cultured buttermilk, kefir, and yogurt, its taste and texture are distinct. Its flavor is best described as mild and gently acidic.

Lactose Intolerance and Filmjölk

An interesting aspect of filmjölk is its potential suitability for those with lactose intolerance. Since the bacteria convert most of the lactose into lactic acid, it often becomes more tolerable for individuals who struggle to digest lactose found in other dairy products.

Availability and Storage

In countries like Sweden, filmjölk is typically available in 1-liter packaging that contains live bacterial cultures. When stored at refrigeration temperatures, it boasts a shelf-life of approximately 10 to 14 days.

See Also

• Fermented dairy products
• Lactic acid fermentation
• Dairy cultures
• Nordic cuisine