Filmjölk
Filmjölk (Swedish:
Filmjölk has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature.
Overview
In the
Manufactured filmjölk is made from
In English
There is no single accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as
In baking, when filmjölk is called for, cultured buttermilk can be substituted.
In Finland Swedish
In
Types in Sweden
In Sweden, there are five Swedish dairy cooperatives that produce 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 is 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
Name | Literal translation | Milkfat content
|
Fermentation culture | Produced by | Year introduced | Description |
---|---|---|---|---|---|---|
Filmjölk | 2.5%–3%[25][6][26][27] | fil culture | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, 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 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.[28] | |
Mellanfil | middle (lowfat) filmjölk | 1.3%,[27] 1.5%[29] | 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%[27][30] | fil culture | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB | 1967 (Arla), 1968[31] | Filmjölk made from 0.5% 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 var. longi[7] | Arla Foods, Gefleortens Mejeri, Norrmejerier, previously Milko (which was "longer" than Arla's) | 1965 (Arla)[7] | 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.[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 | 0.8%, 3.8–4.5% | special fil culture | Norrmejerier | Available as unflavoured, with birch sap, blueberry, cloudberry or raspberry. | |
bowl of fil | 1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%,[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 1652.[39] | ||
Laktosfri fil[40] | lactose-free fil | 3.5% | fil culture | Valio | Filmjölk made from 3.5% milkfat and treated with lactase enzyme. Comes unflavoured only. |
Probiotic variants
Name | Literal translation | Milkfat content
|
Fermentation culture | Produced by | Year introduced | Description |
---|---|---|---|---|---|---|
A-fil | 0.5%, 2.7%, 3%[41] | fil culture + Lactobacillus acidophilus[41] | Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB | 1984 (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 aktiv fil[45] | Cultura active fil | 0.1% | fil culture + Lactobacillus casei F19
|
Arla Foods | 2004[46] | Filmjölk with bacteria. Comes unflavoured only. |
Kefir[9] | 3% | Candida kefyr
|
Arla Foods | 1977 | Filmjölk variant based on kefir, a probiotic food;[49] only contains a small subset of microorganisms found in kefir grains. Originated in Caucasus. Comes unflavoured. | |
Onaka[10] | stomach (Japanese) | 1.5% | fil culture + Bifidobacterium lactis
|
Arla Foods | 1990 | Filmjölk with ]. Comes unflavoured and flavoured. |
Philura[50][51] | 1.5%, 2.6% | Lactobacillus casei
|
Milko | 2003[52] | Tastes somewhere between regular filmjölk and yogurt. Contains probiotic bacteria[42][44] that is normally found in the digestive system. Comes unflavoured and flavoured. | |
Verum hälsofil[11] | Verum health fil | 0.5%, 4% | Lactococcus lactis L1A | Norrmejerier | 1990[53] | Filmjölk that contains at least 108 Medical Products Agency (Läkemedelsverket).[54] It has been shown to have a positive effect on the immune and digestive system.
|
Öresundsfil[55][56][57] | Öresund fil
|
0.9%, 1% | fil culture + Lactobacillus acidophilus and Bifidobacterium | Skånemejerier | 2000[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 299v
|
Skånemejerier | 1994[60] | Filmjölk that contains at least 5.0 x 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic bacteria,[61] has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.[62][63] |
Homemade filmjölk
To make filmjölk, a small amount of bacteria from an active batch of filmjölk is normally transferred to
Tätmjölk
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).[65][66][67] 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 (1737), Carl von Linné described a recipe for tätmjölk and wrote that any species of butterwort could be used to make it.[65]
See also
- Cuisine of Sweden
- Amasi
- Kumis
- Skyr
- Yogurt
- Ayran
- Viili
- Matzoon
- Buttermilk
- Kefir
- List of dairy products
Notes
- ^ a b "Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-29.
- ^ a b "Ekologisk filmjölk odd milk" (in Swedish). Arla Foods. Archived from the original on 2007-08-20. Retrieved 2007-06-30.
- ^ a b "Kulturmjölk - grundfakta" (in Swedish). Mjölkfrämjandet. 2005. Archived from the original on 2006-05-13. Retrieved 2007-07-19.
- ^ Alf, Torp (1919). Nynorsk etymologisk ordbok (in Norwegian). Kristiania: Aschehoug. p. 637.
- ^ Även Linné åt filmjölk, www.naringslivshistoria.se[permanent dead link]
- ^ a b c "Filmjölk: Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-30.
- ^ a b c d "Filmjölk: Långfil" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-30.
- ^ a b "Arla genom åren" (in Swedish). Arla Foods. Archived from the original on 2007-07-02. Retrieved 2007-07-19.
- ^ a b c "Mjölkkultur och kulturmjölk" (PDF) (in Swedish). Arla Foods. Archived from the original (PDF) on 2007-09-28. Retrieved 2007-07-19.
- ^ a b "Filmjölk: Onaka" (in Swedish). Arla Foods. Archived from the original on 2007-08-08. Retrieved 2007-06-29.
- ^ a b "Verum Hälsofil 0,5 % och 4,0 %" (in Swedish). Norrmejerier. Archived from the original on 2007-10-22. Retrieved 2007-06-29.
- ^ a b "Translation of: fil". Language Council of Sweden: Institute for Language and Folklore. Retrieved 2007-06-30.
- ^ "A wide choice: Products for its own specific purpose" (in Swedish). Skånemejerier. Archived from the original on 2007-09-28. Retrieved 2007-06-30.
- ^ "What is Proviva: The probiotic bacteria LP 299v" (in Swedish). Skånemejerier. Archived from the original on 2007-09-28. Retrieved 2007-06-30.
- ^ "Milk-based drinks provide strong competition to fizzy drinks". Arla Foods. 2003-02-28. Archived from the original on 2007-06-22. Retrieved 2007-06-30.
- ^ "Commission Regulation (EC) No 2091/2005 of 15 December 2005 publishing, for 2006, the agricultural product nomenclature for export refunds introduced by Regulation (EEC) No 3846/87". Office for Official Publications of the European Communities. 2005-12-15. Retrieved 2007-07-03.
- ^ a b "The World of Fermented Milks, Part 4: Viili and Långfil – exotic fermented products from Scandinavia" (PDF). Valio Foods & Functionals. 2003 (2). Valio: 3–5. 2003. Retrieved 2007-06-30.[permanent dead link]
- ^ "Fermented Milk Products". Canadian Dairy Commission. 2007-06-06. Archived from the original on 2007-09-27. Retrieved 2007-06-29.
- ^
Carlsson, P.; D. Bratthall (July 1985). "Secretory and serum antibodies against Streptococcus lactis, Streptococcus thermophilus, and Lactobacillus bulgaricus in relation to ingestion of fermented milk products". Acta Odontol Scand. 43 (3): 147–53. PMID 3933276.
- ^ Doeff, Gail Rosenbaum (1993-02-01). "All about Arla - Arla Ekonomisk Forening gears up for European Common Market". Dairy Foods. Retrieved 2007-06-30.
- ^ "Self-Renewing DAIRY Cultures: FRESH FIL MJÖLK (from Sweden)". gemcultures.com. Retrieved 2007-06-30.
- ^ "Fil Mjölk Dairy/Soy Starter Culture". Anahata Balance. Retrieved 2007-06-30.
- ^ "Fermented Treasures: Cultured Food and Beverage Starter Cultures". fermentedtreasures.com. Retrieved 2007-06-30.
- ^ a b
"Får man fil i Sverige?" (in Swedish). Research Institute for the Languages of Finland. April 1997. Archived from the originalon 2007-09-30. Retrieved 2007-08-21.
Vår härliga fil motsvaras i Sverige av filbunke som filvännerna får laga hemma eftersom den inte saluförs av de svenska mejerierna. Surmjölk kan svensken missförstå som mjölk som förfarits eller förskämts (inte farit illa), så säg hellre filmjölk i Sverige även om det inte är riktigt samma sak.
- ^ "Fil > Hallon/Vanilj, Citron/Vanilj, Hallon/Blåbär, Jordgubb" (in Swedish). Norrmejerier. Archived from the original on 2007-09-28. Retrieved 2007-06-30.
- ^ "Hallonfil 2,6 %" (in Swedish). Gefleortens Mejeri. Archived from the original on 2001-02-10. Retrieved 2007-06-30.
- ^ a b c "Filmjölk" (in Swedish). Falköpings Mejeri. Retrieved 2007-06-30.
- ^
Språkdata, ISBN 91-7133-802-0.
- ^ "Filmjölk: Mellanfil" (in Swedish). Arla Foods. Retrieved 2007-06-30.
- ^ "Filmjölk: Lättfil" (in Swedish). Arla Foods. Retrieved 2007-06-30.
- ^
Språkdata, ISBN 91-7133-802-0.
sedan 1968
- ^
Språkdata, ISBN 91-7133-802-0.
- ^ "Bollnäsfil Original" (in Swedish). Milko. Retrieved 2007-06-30.
- ^ "Bollnäsfil Vanilj" (in Swedish). Milko. Retrieved 2007-06-30.
- ^ "Fjällfil(R)". Fjällfil(R) (in Swedish). Norrmejerier. Retrieved 2023-09-06.
- ^
"Får man fil i Sverige?" (in Swedish). Research Institute for the Languages of Finland. 2007-01-02. Archived from the originalon 2007-09-30. Retrieved 2007-08-04.
- ^ "Viilit" (in Finnish). Valio. Retrieved 2014-06-29.
- ^ "Filbunke" (in Swedish). Milko. Retrieved 2007-06-30.
- ^ a b
Språkdata, ISBN 91-7133-802-0.
- ^ "Laktosfri Fil-naturell" (in Swedish). Valio. Archived from the original on 2007-09-28. Retrieved 2007-06-30.
- ^ a b "Filmjölk: Ekologisk A-fil original" (in Swedish). Arla Foods. Retrieved 2007-06-29.
- ^ a b c
"Lactobacillus acidophilus". University of Maryland Medical Center. 2002-04-01. Archived from the originalon 2007-08-26. Retrieved 2007-08-25.
- ^ "Lactobacillus acidophilus". University of Maryland Medical Center. 2002-04-01. Archived from the original on 2007-08-26. Retrieved 2007-08-25.
- ^ a b c d
"Probiotics". PDRhealth, Thomson Healthcare. Archived from the originalon 2007-08-21. Retrieved 2007-08-25.
- ^ "Filmjölk: Cultura aktiv fil" (in Swedish). Arla Foods. Archived from the original on 2007-08-03. Retrieved 2007-07-01.
- ^ "Arlas Cultura smakar och gör gott" (in Swedish). Arla Foods. 2004-02-25. Archived from the original on 2007-08-20. Retrieved 2007-07-19.
- ^ "Arla världspatent på ny laktobacill" (in Swedish). LivsmedelsSverige SLU. 2001-08-15. Archived from the original on 2007-09-27. Retrieved 2007-07-01.
- ^ "Lactobacillus F19" (in Swedish). Arla Foods. Retrieved 2007-07-01.
- ^ Lopitz-Otsoa, Fernando; Rementeria, Aitor; Elguezabal, Natalia; Garaizar, Javier (2006). "Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities" (PDF). Revista Iberoamericana de Micología. 23 (2): 67–74. )
- ^ "Philura Original" (in Swedish). Milko. Retrieved 2007-06-30.
- ^ "Philura äpple & nypon" (in Swedish). Milko. Retrieved 2007-06-30.
- ^ "Milko årsredovisning 2003: Filmjölk" (PDF) (in Swedish). Milko. 2003. p. 13. Retrieved 2007-07-19.
- ^ a b "Premiär för smaksatt Verum Hälsofil" (in Swedish). Norrmejerier. 2002-04-22. Archived from the original on 2007-09-18. Retrieved 2007-07-19.
- ^ "Nyttiga bakterier bringar ordning i oroliga sommarmagar" (in Swedish). Norrmejerier. 2003-07-01. Archived from the original on 2007-10-10. Retrieved 2007-08-25.
- ^ "Öresundsfil naturell fil 1,0 L" (in Swedish). Skånemejerier. Retrieved 2007-07-01.
- ^ "Öresundsfil björnbärsfil 1,0 L" (in Swedish). Skånemejerier. Retrieved 2007-07-01.
- ^ "Öresundsfil vanilj 1,0 L" (in Swedish). Skånemejerier. Retrieved 2007-07-01.
- ^ Uhlin, Torbjörn (2000). "Mjölkbonde med koll på miljön". Sveriges Natur (in Swedish). 2000 (3–4). Archived from the original on April 30, 2003. Retrieved 2007-07-19.
- ^ "ProViva Naturell Filmjölk" (in Swedish). Skånemejerier. Retrieved 2007-06-30.
- ^ Ahrné, Siv (2006). "ProViva – ett levande livsmedel" (PDF) (in Swedish). Mejeritekniskt Forum. p. 10. Archived from the original (PDF) on 2007-08-01. Retrieved 2007-07-19.
- ^ "Lactobacillus Plantarum 299v". Probi AB. Archived from the original on 2007-09-29. Retrieved 2007-07-19.
- ^ "ProViva Frågor och svar" (PDF) (in Swedish). Skånemejerier. p. 6. Retrieved 2007-06-30.
- ^ "Documentation of Lactobacillus plantarum 299v". Probi AB. 2004. Archived from the original (DOC) on 2007-09-29. Retrieved 2007-07-19.
- ^ Arne Anderberg; Anna-Lena Anderberg (1999-10-13). "Den virtuella floran: Drosera L.: Sileshår" (in Swedish). Naturhistoriska riksmuseet. Archived from the original on 2021-04-30. Retrieved 2007-07-18.
- ^ a b c "Filmjölk från Linnés tid" (PDF). Verumjournalen (in Swedish). 2002: 10. 2002. Retrieved 2007-07-18.[permanent dead link]
- ^ Östman, Elisabeth (1911). "Recept på filmjölk, filbunke och långmjölk". Iduns kokbok (in Swedish). Stockholm: Aktiebolaget Ljus, Isaac Marcus' Boktryckeriaktiebolag. p. 161. Retrieved 2007-07-18.
- ^ "Vad gjorde man med mjölken?" (in Swedish). Järnriket Gästrikland, Länsmuseet Gävleborg. Archived from the original on 2007-03-22. Retrieved 2007-08-05.
- ^ Lindquist, John A. (1975). "Pitcher Plant Project: Literature Review: Part II: Digestive Activities of Carnivorous Plants". Retrieved 2007-11-12.
References
- Fondén, R; Leporanta, K; Svensson, U (2007). "Chapter 7. Nordic/Scandinavian Fermented Milk Products". In Tamime, Adnan (ed.). Fermented Milks. Blackwell. ISBN 9780632064588.