Filmjölk ph-värde
Jag får alltid svamp när jag äter ex pencelin och då använder jag alltid filmjölk/yoghurt naturellt för att få tillbaxs pH värdet i slidan och då försvinner. Filmjölk Swedish: [ˈfîːl. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein , to coagulate , thus thickening the final product.
Syrning av mjölk
The bacteria also produce a limited amount of diacetyl , a compound with a buttery flavor, which gives filmjölk its characteristic taste. Filmjölk has a mild and slightly acidic taste. It has a shelf-life of around 10—14 days at refrigeration temperature. In the Nordic countries , filmjölk 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. The drink is also popular in Latvian kitchens, where it is called rūgušpiens , rūgtpiens 'fermented milk' or 'sour milk' and can be bought ready from stores but is more commonly made at home. Due to its popularity, it can be bought in many stores alongside kefir. Manufactured filmjölk is 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 market as a consumer product in by the Swedish dairy cooperative Arla. 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 0.
By , almost one third of the filmjölk sold in Sweden was flavoured filmjölk. There is no single accepted English term for fil or filmjölk. Filmjölk has also been described as viscous fermented milk [ 17 ] and viscous mesophilic fermented milk ,. In baking, when filmjölk is called for, cultured buttermilk can be substituted. In Finland Swedish , the dialects spoken by the Swedish-speaking population of Finland , fil is the equivalent of filbunke in Sweden.
Swedish-speakers in Finland usually use the word surmjölk , which is the older name for filmjölk also in Sweden or piimä in Finnish , [ 24 ] which is a fermented milk product that is thinner than filmjölk and resembles cultured buttermilk. 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 is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides , e. Filbunke fi-se : Fil [ 36 ] fi : Viili. 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 pasteurisation 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 , Swedish : sileshår [ 64 ] or butterwort Pinguicula , Swedish : tätört. More tätmjölk can then be made by 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 make it.
Sundew and butterwort are carnivorous plants that have enzymes that degrade proteins , [ 68 ] which make the milk thick.
Så funkar det: fermentering
How butterwort influences the production of tätmjölk is not completely understood — lactic acid bacteria have not been isolated during analyses of butterwort. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools. Download as PDF Printable version. In other projects. Traditional Swedish fermented milk product.
Overview [ edit ]. In English [ edit ]. In Finland Swedish [ edit ]. Types in Sweden [ edit ]. Classic variants [ edit ]. Probiotic variants [ edit ].