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Filmjölk (also known as fil) is a Nordic dairy product made from soured milk. It is similar to yogurt, but is produced using different bacteria and cultured at a lower temperature than yogurt, which gives it a different taste and texture. It is the modern version of the traditional product ''surmjölk'' (sour milk). It is a mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species ''Lactococcus lactis'' and ''Leuconostoc mesenteroides''.〔 〕〔 〕 The bacteria metabolize lactose, the sugar naturally found 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 final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste.〔 〕 Filmjölk is similar to cultured buttermilk, kefir, or yogurt in consistency, but has a different taste and texture. Its taste is mild and slightly acidic.〔 In Sweden, it is normally sold in 1-liter packages with live bacteria. It has a shelf-life of around 10–14 days at refrigeration temperature.〔 == Overview == In the Nordic countries, filmjölk is commonly eaten during breakfast or as a snack between meals in the same manner as yogurt, usually from a bowl with a spoon.〔 It can be drunk but is not normally done so since the liquid is fairly thick. Filmjölk is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Since plain filmjölk tastes somewhat sour, many people add sugar, jam, apple sauce, cinnamon, ginger, fruits, and/or berries. In Norwegian it is called surmelk (Nynorsk: surmjølk) (sourmilk) but the official name is kulturmelk (Nynorsk: kulturmjølk). The drink is also popular in Latvian kitchens, where it is called rūgušpiens, rūgtpiens (fermented milk or sourmilk) and can be bought ready from stores but is more commonly made at home. 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),〔(Även Linné åt filmjölk, www.naringslivshistoria.se ) 〕 it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla.〔〔 〕 The first filmjölk was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured filmjölk have been marketed in Swedish grocery stores. Långfil, a more elastic variant of filmjölk was introduced in 1965; lättfil, filmjölk with 0.5% milkfat was introduced in 1967; and mellanfil, filmjölk with 1.5% milkfat was introduced in 1990.〔〔 〕 In 1997, Arla introduced its first flavoured filmjölk: strawberry flavoured filmjölk.〔 〕 The flavoured filmjölk was so popular that different flavours soon followed. By 2001, almost one third of the filmjölk sold in Sweden was flavoured filmjölk.〔 〕 Since 2007, variations of filmjölk include filmjölk with various fat content, filmjölk flavoured with fruit, vanilla, or honey, as well as filmjölk with probiotic bacteria that is claimed to be extra healthful, such as Onaka fil which contains Bifidobacterium lactis (a strain of bacteria popular in Japan)〔 〕 and Verum Hälsofil which contains ''Lactococcus lactis'' L1A in quantities of at least 10 billion live bacteria per deciliter.〔 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Filmjölk」の詳細全文を読む スポンサード リンク
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