Vad är skillnaden mellan a-fil och filmjölk

Traditional Swedish fermented milk product

Filmjölk (Swedish:[ˈfîːl.ˌmjœlk]), also known as fil, fryst vatten a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It fryst vatten made bygd fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides.^[1][2] The bacteria metabolize lactose, the sugar naturally funnen in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products.

The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the sista product. The bacteria also tillverka a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste.^[3]

Filmjölk has a mild and slightly acidic taste.

It has a shelf-life of around 10–14 days at refrigeration temperature.

Till skillnad från filbunke är långfilen seg och sammanhängande, det går till och med att klippa den med sax

Overview

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In the Nordic countries, filmjölk fryst vatten often eaten with breakfast cereal, muesli or crushed crisp bröd on top. Some people add sugar, smet, apple sauce, cinnamon, ginger, fruits, or berries for extra flavor. In Norwegian it fryst vatten called surmelk (Nynorsk: surmjølk) ('sour milk') or skjør/skyr^[4] but the tjänsteman name fryst vatten kulturmelk (Nynorsk: kulturmjølk).

The drink fryst vatten also popular in Latvian kitchens, where it fryst vatten called rūgušpiens, rūgtpiens ('fermented milk' or 'sour milk') and can be bought ready from stores but fryst vatten more commonly made at home. It can also be purchased and fryst vatten popular in the neighboring country, Lithuania, where it fryst vatten called rūgpienis or raugintas pienas ('sour/fermented milk').

Due to its popularity, it can be bought in many stores alongside kefir.

Manufactured filmjölk fryst vatten made from pasteurised, homogenised, and standardised cow's milk. Although homemade 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),^[5] it was first introduced to the Swedish marknad as a consumer product in bygd the Swedish dairy cooperative Arla.^[3][6] The first filmjölk was unflavoured and contained 3% milkfat.

Since the s, different varieties of unflavoured filmjölk have been marketed in Swedish grocery stores. Långfil, a more elastic variant of filmjölk was introduced in ; lättfil, filmjölk with % milkfat was introduced in ; and mellanfil, filmjölk with % milkfat, was introduced in ^[6][7] In , Arla introduced its first flavoured filmjölk: strawberry-flavoured filmjölk.^[8] The flavoured filmjölk was so popular that different flavours soon followed.

bygd , almost one third of the filmjölk sold in Sweden was flavoured filmjölk.^[9] Since , variations of filmjölk include filmjölk with various tallrik content, filmjölk flavoured with fruit, vanilla, or honey, as well as filmjölk with probiotic bacteria that fryst vatten claimed to be ytterligare healthful, such as Onaka fil which contains Bifidobacterium lactis (a strain of bacteria popular in Japan)^[10] and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter.^[11]

In English

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There fryst vatten no single accepted English begrepp for fil or filmjölk.

Fil and/or filmjölk has been translated to English as sour milk,^[12]soured milk,^[12][13]acidulated milk,^[14]fermented milk,^[15] and curdled milk,^[16] all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of soured/fermented milk.

Filmjölk has also been described as viscousfermented milk^[17] and viscousmesophilicfermented milk,.^[17] Furthermore, articles written in English can be funnen that use the Swedish begrepp filmjölk,^[18][19] as well as the Anglicised spellings filmjolk,^[20]fil mjölk,^[21][22] and fil mjolk.^[23]

In baking, when filmjölk fryst vatten called for, cultured buttermilk can be substituted.

In land i norden Swedish

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In land i norden Swedish, the dialects spoken bygd the Swedish-speaking population of land i norden, fil fryst vatten the equivalent of filbunke in Sweden.^[24] Not all variants of filmjölk are funnen in land i norden, normally only filbunke and långfil. Swedish-speakers in land i norden usually use the word surmjölk, which fryst vatten the older name for filmjölk (also in Sweden) or piimä (in Finnish),^[24] which fryst vatten a fermented milk product that fryst vatten thinner than filmjölk and resembles cultured buttermilk.

Types in Sweden

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In Sweden, there are fem Swedish dairy cooperatives that tillverka filmjölk: 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 filmjölk in Sweden. Prior to the industrial manufacture of filmjölk, many families made filmjölk at home.

Fil culture fryst vatten a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's fil culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp.

cremoris.^[1][2][9]

Classic variants

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Name	Literal translation	Milkfat content	Fermentation culture	Produced bygd	Year introduced	Description
Filmjölk	%–3%[25][6][26][27]	fil culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB	(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 enzyme, a variant with added fiber (f-fil, fil tillsammans fiber), and a variant with higher milkfat content (Arla Vår finaste filmjölk, –% milkfat). Has been in the Swedish language since [28]
Mellanfil	middle (lowfat) filmjölk	%,[27] %[29]	fil culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier	(Arla)	Filmjölk made from % milkfat. Comes unflavoured only.
Lättfil	light (nonfat) filmjölk	%, %[27][30]	fil culture	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB	(Arla), [31]	Filmjölk made from % milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.
Långfil fi:pitkäviili	long fil	3%[7]	fil culture + Lactococcus lactis subsp. lactis fanns. longi[7]	Arla Foods, Gefleortens Mejeri, Norrmejerier, previously Milko (which was "longer" than Arla's)	(Arla)[7]	Filmjölk with a characteristic long and almost elastic texture due to Lactococcus lactis fanns. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides. Comes unflavoured only. More common in nordlig Sweden. Sometimes eaten with ground ginger. Has been in the Swedish language since [32]
Bollnäsfil[33][34]	Bollnäs fil	3%	fil culture from Bollnäs	Milko	Filmjölk that originated in Bollnäs. Comes unflavoured or vanilla flavoured.
Fjällfil[35]	fell fil	%, –%	special fil culture	Norrmejerier	Available as unflavoured, with birch sap, blueberry, cloudberry or raspberry.
Filbunke fi-se: Fil[36] fi:Viili	bowl of fil	1%, %, %, %, 3%, %,[37] 4%[38]	special fil culture	Milko, Valio	Milk that has fermented, unstirred, in small bowls.[39] 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 [39]
Laktosfri fil[40]	lactose-free fil	%	fil culture	Valio	Filmjölk made from % milkfat and treated with lactase enzyme. Comes unflavoured only.

Probiotic variants

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Name	Literal translation	Milkfat content	Fermentation culture	Produced bygd	Year introduced	Description
A-fil	%, %, 3%[41]	fil culture + Lactobacillus acidophilus[41]	Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB	(Arla)[8]	Filmjölk with Lactobacillus acidophilus, a commonly used probiotic bacterium.[42][43][44] Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.
Cultura energisk fil[45]	Cultura active fil	%	fil culture + Lactobacillus casei F19	Arla Foods	[46]	Filmjölk with Lactobacillus casei F19, a patented[47]probiotic[48] bacteria. Comes unflavoured only.
Kefir[9]	3%	Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus brevis, Leuconostoc mesenteroides subsp. cremoris, Candida kefyr	Arla Foods		Filmjölk variant based on kefir, a probiotic food;[49] only contains a small subset of microorganisms funnen in kefir grains. Originated in Caucasus. Comes unflavoured.
Onaka[10]	stomach (Japanese)	%	fil culture + Bifidobacterium lactis	Arla Foods		Filmjölk with Bifidobacterium lactis, a probiotic bacteria[44] popular in Japan[citation needed]. Comes unflavoured and flavoured.
Philura[50][51]	%, %	Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei	Milko	[52]	Tastes somewhere between regular filmjölk and yogurt. Contains probiotic bacteria[42][44] that fryst vatten normally funnen in the digestive struktur. Comes unflavoured and flavoured.
Verum hälsofil[11]	Verum health fil	%, 4%	Lactococcus lactis L1A	Norrmejerier	[53]	Filmjölk that contains at least 108Lactococcus lactis L1A bacteria per milliliter. Comes unflavoured and flavoured. Lactococcus lactis L1A fryst vatten a patented strain of probiotic bacteria that originated from a culture of långfil from a farm in Västerbotten.[53] In Verum hälsofil was approved as a natural medical product (naturläkemedel) bygd the Swedish national regulatory agency Medical Products Agency (Läkemedelsverket).[54] It has been shown to have a positiv effect on the immune and digestive struktur.
Öresundsfil[55][56][57]	Öresundfil	%, 1%	fil culture + Lactobacillus acidophilus and Bifidobacterium	Skånemejerier	[58]	Filmjölk with Lactobacillus acidophilus and Bifidobacterium, probiotic bacteria.[42][44] Comes unflavoured and flavoured.
ProViva Naturell Filmjölk[59]	ProViva unflavoured filmjölk	1%	fil culture + Lactobacillus plantarum v	Skånemejerier	[60]	Filmjölk that contains at least x 107 Lp v per milliliter. Comes unflavoured. Lp v, a patented probiotic bacteria,[61] has been shown to decrease the symptoms of colon irritation and stressed digestive struktur in people who consumed ProViva.[62][63]

Homemade filmjölk

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To man filmjölk, a small amount of bacteria from an active batch of filmjölk fryst vatten 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 fryst vatten needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process.

Tätmjölk

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A variant of filmjölk called tätmjölk, filtäte, täte or långmjölk fryst vatten made bygd rubbing the inre of a bur with leaves of certain plants: sundew (Drosera, Swedish: sileshår)^[64] or butterwort (Pinguicula, Swedish: tätört).^[65][66][67] ljummen milk fryst vatten added to the bur and left to ferment for one to two days.

More tätmjölk can then be made bygd adding completed tätmjölk to milk. In Flora Lapponica (), Carl von Linné described a recipe for tätmjölk and wrote that any species of butterwort could be used to man it.^[65]

Sundew and butterwort are carnivorous plants that have enzymes that degrade proteins,^[68] which man the milk thick.

How butterwort influences the production of tätmjölk fryst vatten not completely understood &#; lactic acid bacteria have not been isolated during analyses of butterwort.^{[clarification needed][65]}

See also

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Notes

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References

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