What bacteria are used to make filmjölk?
The bacteria Lactococcus lactis and Leuconostoc mesenteroides transform milk into filmjölk. These microorganisms consume the sugar known as lactose and convert it into lactic acid.
Questions about Filmjölk
Short answers, pulled from the story.
When was filmjölk first commercially introduced in Sweden?
The Swedish market saw its first commercial introduction of filmjölk in 1931 by the cooperative Arla. That initial version contained 3% milkfat and remained unflavored before families began making it at home for centuries.
How long does filmjölk last when kept refrigerated?
The shelf-life remains around 10 to 14 days when filmjölk is kept at refrigeration temperatures. This duration applies to standard varieties stored under proper cooling conditions.
Which modern filmjölk strains contain probiotics approved by authorities?
Verum Hälsofil includes at least 10 billion live bacteria per deciliter starting in 1990 and received approval from the Medical Products Agency in 1998. ProViva Naturell contains at least 5.0 times 10 to the power of 7 Lp 299v bacteria per milliliter to decrease symptoms of colon irritation.
What historical methods were used to prepare traditional filmjölk?
Carl von Linné documented recipes in Flora Lapponica published in 1737 that described using butterwort leaves to thicken milk for fermentation. Old glass bowls from Bergdala glassworks in Lessebo Municipality were used for traditional preparation alongside these plant-based techniques.