Filmjölk
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2008-07-07T05:42:20Z
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[[Image:Filmjolk.jpg|right|thumb|220px|Filmjölk in a glass.]]
'''Filmjölk''' (also known as '''fil'''<ref>
{{cite book
| title = Nordstedts svenska ordbok
| origyear = 1990
| year = 1999
| publisher = Språkdata, Sture Allén och Nordstedts Ordbok AB
| location = Norway
| language = Swedish
| isbn = 91-7227-134-5
| pages = 242
}}</ref>) is a [[Sweden|Swedish]] [[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]]''.<ref name="arlaFil">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
| title = Filmjölk
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref><ref name="arlaEkoFil">
{{cite web
| url = http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx
| title = Ekologisk filmjölk
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref> The bacteria metabolize [[lactose]], the sugar naturally found in milk, into lactic acid. The acid gives filmjölk a sour taste and causes [[protein]]s in the milk, mainly [[casein]], to [[coagulation|coagulate]], thus thickening the final product. The bacteria also produce a limited amount of [[diacetyl]], which gives filmjölk its characteristic taste.<ref name="kulturmjoelk-grundfakta">
{{cite web
| url = http://www.mjolkframjandet.se/faktabank/fakta_om_mjolkprodukter/grundfakta/kulturmjolk_-_grundfakta
| title = Kulturmjölk - grundfakta
| date = 2005
| accessdate = 2007-07-19
| publisher = Mjölkfrämjandet
| language = Swedish
}}</ref> Filmjölk is similar to [[cultured buttermilk]], [[kefir]], or [[yoghurt]] in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. In Sweden, it is normally sold in 1-liter packages with live bacteria. The bacteria help maintain the balance between beneficial and harmful bacteria in the intestines.<ref>
{{cite web
| url = http://www.orebroll.se/upload/Lakemedelskom/Dokument/Rad_Egenvard/Rad_egenvard_2007/Mage-Tarm.pdf#page=5
| title = MAGE-TARM
| date = 2007-03
| accessdate = 2007-10-25
| publisher = [[Örebro läns landsting]]
| language = Swedish
}}</ref>
In [[Nordic countries]], filmjölk is commonly eaten during breakfast or as a snack between meals (''mellanmål'') in the same manner as yoghurt, 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]]. Since plain filmjölk tastes sour, many people add [[sugar]], [[jam]], [[applesauce]], [[cinnamon]], [[fruits]], and [[berry|berries]] to make the taste more palatable.
Manufactured filmjölk is made from [[pasteurised]], [[homogenised]], and [[standardised]] cow's milk. Although home made 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)<ref>[http://www.naringslivshistoria.se/templates/Arla/Article.aspx?id=1996&ArticleID=2182&CategoryID=&epslanguage=SV Även Linné åt filmjölk, www.naringslivshistoria.se]
</ref>, it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative [[Arla Foods|Arla]].<ref name="kulturmjoelk-grundfakta">
{{cite web
| url = http://www.mjolkframjandet.se/faktabank/fakta_om_mjolkprodukter/grundfakta/kulturmjolk_-_grundfakta
| title = Kulturmjölk - grundfakta
| date = 2005
| accessdate = 2007-07-19
| publisher = Mjölkfrämjandet
| language = Swedish
}}</ref><ref name="Arla-filmjoelk">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
| title = Filmjölk: Filmjölk
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref> The first filmjölk was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured filmjölk has 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.<ref name="laangfil">
{{cite web
| url = http://www3.arla.se/Default____17791.aspx?SelectedMenuItem=17375
| title = Filmjölk: Långfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref><ref name="Arla-filmjoelk">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
| title = Filmjölk: Filmjölk
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref> In 1997, Arla introduced its first flavoured filmjölk: strawberry flavoured filmjölk.<ref name="ArlaTimeLine">
{{cite web
| url = http://www.arlafoods.se/templates/PlainPage2.aspx?id=6530
| title = Arla genom åren
| accessdate = 2007-07-19
| publisher = Arla Foods
| language = Swedish
}}</ref> 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.<ref name="arlaAll">
{{cite web
| url = http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf
| title = Mjölkkultur och kulturmjölk
| accessdate = 2007-07-19
| publisher = Arla Foods
| format = PDF
| language = Swedish
}}</ref> 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 healthy, such as Onaka fil which contains [[Bifidobacterium animalis|Bifidobacterium lactis]] (a strain of bacteria popular in Japan)<ref name="onaka">
{{cite web
| url = http://www4.arla.se/Default____17791.aspx?SelectedMenuItem=17285
| title = Filmjölk: Onaka
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref> and Verum Hälsofil which contains ''[[Lactococcus lactis]]'' L1A in quantities of at least 10 billion live bacteria per deciliter.<ref name="verum">
{{cite web
| url = http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=/vehalsofil.asp&varpresentqs=mnu%3D106%26mnu2%3D361%26mnu3%3D532&redir=1
| title = Verum Hälsofil 0,5 % och 4,0 %
| accessdate = 2007-06-29
| publisher = Norrmejerier
| language = Swedish
}}</ref>
==In English==
There is currently no accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as ''[[sour milk]]'',<ref name="spraakraadet">
{{cite web
| url = http://lexin.nada.kth.se/cgi-bin/swe-eng
| title = Translation of: fil
| accessdate = 2007-06-30
| publisher = Language Council of Sweden: Institute for Language and Folklore
}}</ref> ''[[soured milk]]'',<ref name="spraakraadet">
{{cite web
| url = http://lexin.nada.kth.se/cgi-bin/swe-eng
| title = Translation of: fil
| accessdate = 2007-06-30
| publisher = Language Council of Sweden: Institute for Language and Folklore
}}</ref><ref name="skaanemejerierEn">
{{cite web
| url = http://www.skanemejerier.com/cmcore.asp?c=ourbrands-widechoice&sm=414&tm=414&pid=420
| title = A wide choice: Products for its own specific purpose
| accessdate = 2007-06-30
| publisher = Skånemejerier
| language = Swedish
}}</ref> ''acidulated milk'',<ref name="proviva">
{{cite web
| url = http://www.skanemejerier.com/cmcore.asp?c=functionalfood-proviva&sm=408&tm=408&pid=412
| title = What is Proviva: The probiotic bacteria LP 299v
| accessdate = 2007-06-30
| publisher = Skånemejerier
| language = Swedish
}}</ref> ''[[fermented milk]]'',<ref>
{{cite web
| url = http://www.arlafoods.com/appl/HJ/HJ202COM/HJ202D01.NSF/O/59559AE2472D3B1BC1257068003E8E8E
| title = Milk-based drinks provide strong competition to fizzy drinks
| accessdate = 2007-06-30
| publisher = Arla Foods
| date = 2003-02-28
}}</ref> and ''curdled milk'',<ref>
{{cite web
| url = http://europa.eu.int/eur-lex/lex/Notice.do?mode=dbl&lang=en&lng1=en,sv&lng2=bg,cs,da,de,el,en,es,et,fi,fr,ga,hu,it,lt,lv,nl,pl,pt,ro,sk,sl,sv,&val=419375:cs&page=3&hwords=filmj%C3%B6lk~
| title = 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
| accessdate = 2007-07-03
| publisher = Office for Official Publications of the European Communities
| date = 2005-12-15
}}</ref> all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of [[soured milk|soured]]/[[fermented milk]]. Filmjölk has also been described as ''[[viscous]] [[fermented milk]]''<ref name="valio">
{{cite journal
| title = The World of Fermented Milks, Part 4: Viili and Långfil – exotic fermented products from Scandinavia
| journal = Valio Foods & Functionals
| volume = 2003
| issue = 2
| url = http://www.valio.fi/portal/page/portal/valiocom/Valio_Today/Publications/valio_foods___functionals05102006130335/2003.pdf#page=3
| accessdate = 2007-06-30
| date = 2003
| format = PDF
| publisher = Valio
| pages = 3–5
}}</ref> and ''[[viscous]] [[mesophilic]] [[fermented milk]]'',<ref name="valio">
{{cite journal
| title = The World of Fermented Milks, Part 4: Viili and Långfil – exotic fermented products from Scandinavia
| journal = Valio Foods & Functionals
| volume = 2003
| issue = 2
| url = http://www.valio.fi/portal/page/portal/valiocom/Valio_Today/Publications/valio_foods___functionals05102006130335/2003.pdf#page=3
| accessdate = 2007-06-30
| date = 2003
| format = PDF
| publisher = Valio
| pages = 3–5
}}</ref> as well as incorrectly translated to ''[[junket (dessert)|junket]]''.<ref>
{{cite web
| url =
http://www.arlafoods.com/appl/HJ/HJ202COM/HJ202D01.NSF/O/E80A78AFEB953991C1257068003E647F
| title = New Gaio products in Sweden
| date = 2001-08-20
| accessdate = 2007-06-30
| publisher = Arla Foods
}}</ref> Furthermore, articles written in English can be found that use the Swedish term ''filmjölk'',<ref name="cdc">
{{cite web
| url = http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568
| title = Fermented Milk Products
| accessdate = 2007-06-29
| date = 2007-06-06
| publisher = Canadian Dairy Commission
}}</ref><ref>
{{cite journal
| last = Carlsson
| first = P.
| authorlink =
| coauthors = D. Bratthall
| date =
| year = 1985
| month = July
| title = Secretory and serum antibodies against Streptococcus lactis, Streptococcus thermophilus, and Lactobacillus bulgaricus in relation to ingestion of fermented milk products
| journal = Acta Odontol Scand
| volume = 43
| issue = 3
| pages = 147–53
| issn =
| pmid = 3933276
| doi =
| id =
| url =
| language =
}}</ref> as well as the incorrect spellings ''filmjolk'',<ref>
{{cite news
| url = http://findarticles.com/p/articles/mi_m3301/is_n2_v94/ai_13995750
| title = All about Arla - Arla Ekonomisk Forening gears up for European Common Market
| first = Gail Rosenbaum
| last = Doeff
| author = Gail Rosenbaum Doeff
| accessdate = 2007-06-30
| date = 1993-02-01
| publisher = Dairy Foods
}}</ref> ''fil mjölk'',<ref>
{{cite web
| url = http://www.gemcultures.com/dairy_cultures.htm
| title = Self-Renewing DAIRY Cultures: FRESH FIL MJÖLK (from Sweden)
| accessdate = 2007-06-30
| date =
| publisher = gemcultures.com
}}</ref><ref>
{{cite web
| url = http://store.anahatabalance.com/filmjstcu.html
| title = Fil Mjölk Dairy/Soy Starter Culture
| accessdate = 2007-06-30
| date =
| publisher = Anahata Balance
}}</ref> and ''fil mjolk''.<ref name="fermentedtreasures">
{{cite web
| url = http://www.fermentedtreasures.com/yogurt.html
| title = Fermented Treasures: Cultured Food and Beverage Starter Cultures
| accessdate = 2007-06-30
| date =
| publisher = fermentedtreasures.com
}}</ref>
==In Finland Swedish==
In [[Finland Swedish]], a dialect of Swedish spoken by [[Swedish-speaking Finns]], ''fil'' in [[Finland]] is the equivalent of ''[[#filbunke|filbunke]]'' in [[Sweden]].<ref name="RILF">
{{cite web
| url = http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige
| title = Får man fil i Sverige?
| accessdate = 2007-08-21
| date = 1997-04
| language = Finland Swedish
| publisher = [[Research Institute for the Languages of Finland]]
| quote = 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.
}}</ref> With the exception of ''filbunke'' and ''[[#långfil|långfil]]'', all variants of filmjölk are not found in Finland and Swedish-speaking Finns do not use the term ''filmjölk''. The most similar product to filmjölk in [[Finland]] is ''surmjölk'' (in Finland Swedish) or ''piimä'' (in Finnish),<ref name="RILF">
{{cite web
| url = http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige
| title = Får man fil i Sverige?
| accessdate = 2007-08-21
| date = 1997-04
| language = Finland Swedish
| publisher = [[Research Institute for the Languages of Finland]]
| quote = 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.
}}</ref> which is a [[fermented milk product]] that is thinner than filmjölk and resembles [[cultured buttermilk]].
==Types of filmjölk in Sweden==
In Sweden, there are six Swedish dairy [[cooperative]]s that produce filmjölk: [[Arla Foods]], [[Falköpings Mejeri]], [[Gefleortens Mejeri]], [[Milko]], [[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 manufacture of filmjölk, many families made filmjölk at home.
Fil culture is a variety of bacteria 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''.<ref name="arlaFil">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
| title = Filmjölk
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref><ref name="arlaEkoFil">
{{cite web
| url = http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx
| title = Ekologisk filmjölk
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref><ref name="arlaAll">
{{cite web
| url = http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf
| title = Mjölkkultur och kulturmjölk
| accessdate = 2007-07-19
| publisher = Arla Foods
| format = PDF
| language = Swedish
}}</ref>
===Classical filmjölk variants===
{| class="wikitable sortable"
<!--|-
| colspan="6" align="center" bgcolor="#CCCCCC" style="font-weight: bold" | Classical filmjölk variants-->
|-
! Name
! Literal translation
! [[Milkfat]] content
! Fermentation culture
! Produced by
! Year introduced
! Description
|-
| Filmjölk
|
| 2.5%-3%<ref>
{{cite web
| url = http://www.norrmejerier.se/konsument/produktfakta.asp?topTom=ko&mnu=&mnu2=&mnu3=&mnu4=&artikelnr=0287
| title = Fil > Hallonfil med vanilj
| accessdate = 2007-06-30
| publisher = Norrmejerier
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.gefleortensmejeri.se/produkter/produkter.htm
| title = Hallonfil 2,6 %
| accessdate = 2007-06-30
| publisher = Gefleortens Mejeri
| language = Swedish
}}</ref><ref name="falkopingsmejeri">
{{cite web
| url = http://www.falkopingsmejeri.se/category.php?categoryID=72
| title = Filmjölk
| accessdate = 2007-06-30
| publisher = Falköpings Mejeri
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
| title = Filmjölk: Filmjölk
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| fil culture
| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB
| 1931 (Arla)
| "Regular" filmjölk. Filmjölk made from 3% milk. 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.<ref name=NEOrdbok-filmjölk>
{{cite book
| author = Språkdata, [[Göteborgs universitet]]
| title = [[Nationalencyklopedin]]s ordbok
| publisher = Bra Böcker
| year = 2000
| location = [[Höganäs]]
| pages = 400
| isbn = 917133-802-0
| language = Swedish
}}
</ref>
|-
| Mellanfil
| middle (lowfat) filmjölk
| 1.3%,<ref name="falkopingsmejeri">
{{cite web
| url = http://www.falkopingsmejeri.se/category.php?categoryID=72
| title = Filmjölk
| accessdate = 2007-06-30
| publisher = Falköpings Mejeri
| language = Swedish
}}</ref> 1.5%<ref>
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17400
| title = Filmjölk: Mellanfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| fil culture
| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier
| 1990 (Arla)
| Filmjölk made from 1.5% milk. Comes unflavoured only.
|-
| Lättfil
| light (nonfat) filmjölk
| 0.4%, 0.5%<ref name="falkopingsmejeri">
{{cite web
| url = http://www.falkopingsmejeri.se/category.php?categoryID=72
| title = Filmjölk
| accessdate = 2007-06-30
| publisher = Falköpings Mejeri
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=20187
| title = Filmjölk: Lättfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| fil culture
| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB
| 1967 (Arla), 1968<ref>
{{cite book
| author = Språkdata, [[Göteborgs universitet]]
| title = [[Nationalencyklopedin]]s ordbok
| publisher = Bra Böcker
| year = 2000
| location = [[Höganäs]]
| pages = 986
| isbn = 917133-802-0
| language = Swedish
| quote = sedan 1968
}}
</ref>
| Filmjölk made from 0.5% milk. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with [[lactase]] enzyme.
|-
| id="långfil" | Långfil<br />
''[[Finnish language|fi]]:'' pitkäviili
| long fil
| 3%<ref name="laangfil">
{{cite web
| url = http://www3.arla.se/Default____17791.aspx?SelectedMenuItem=17375
| title = Filmjölk: Långfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| fil culture + ''[[Lactococcus lactis]]'' subsp. ''lactis'' var. ''longi''<ref name="laangfil">
{{cite web
| url = http://www3.arla.se/Default____17791.aspx?SelectedMenuItem=17375
| title = Filmjölk: Långfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| Arla Foods, Gefleortens Mejeri, Norrmejerier
| 1965 (Arla)<ref name="laangfil">
{{cite web
| url = http://www3.arla.se/Default____17791.aspx?SelectedMenuItem=17375
| title = Filmjölk: Långfil
| accessdate = 2007-06-30
| publisher = Arla Foods
| language = Swedish
}}</ref>
| 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.<ref name=NEOrdbok-långfil>
{{cite book
| author = Språkdata, [[Göteborgs universitet]]
| title = [[Nationalencyklopedin]]s ordbok
| publisher = Bra Böcker
| year = 2000
| location = [[Höganäs]]
| pages = 972
| isbn = 917133-802-0
| language = Swedish
}}
</ref>
|-
| Bollnäsfil<ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=286
| title = Bollnäsfil Original
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=466
| title = Bollnäsfil Vanilj
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref>
| Bollnäs fil
| 3%
| fil culture from [[Bollnäs]]
| Milko
|
| Filmjölk that originated in [[Bollnäs]]. Comes unflavoured or vanilla flavoured.
|-
| Fjällfil<ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=467
| title = Fjällfil Original
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=468
| title = Fjällfil 0,8%
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref>
| mountain fil
| 0.8%, 3.8–4.5%
| special fil culture
| Milko
|
| Filmjölk that tingles the tongue when you eat it, like champagne. Comes unflavoured only.
|-
| id="filbunke" |
Filbunke<br />
''[[Finland Swedish|fi-se]]:'' Fil<ref name="fil-fi-se">
{{cite web
| url = http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige
| title = Får man fil i Sverige?
| date = 2007-01-02
| accessdate = 2007-08-04
| publisher = [[Research Institute for the Languages of Finland]]
| language = Swedish
}}</ref><br />
''[[Finnish language|fi]]:'' [[Viili]]
| bowl of fil
| 2.5%,<ref>
{{cite web
| url = http://www.valio.se/valio/smpage.fwx?page=29&product=139
| title = Filbunke
| accessdate = 2007-06-30
| publisher = Valio
| language = Swedish
}}
</ref> 4%<ref name="filbunkeMilko">
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=469
| title = Filbunke
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref>
| special fil culture
| Milko, Valio
|
| Milk that has fermented, unstirred, in small bowls.<ref name=NEOrdbok-filbunke>
{{cite book
| author = Språkdata, [[Göteborgs universitet]]
| title = [[Nationalencyklopedin]]s ordbok
| publisher = Bra Böcker
| year = 2000
| location = [[Höganäs]]
| pages = 399
| isbn = 917133-802-0
| language = Swedish
}}
</ref> Has a pudding-like consistency. Similar to unstirred [[#långfil|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 only. Has been in the Swedish language since 1652.<ref name=NEOrdbok-filbunke>
{{cite book
| author = Språkdata, [[Göteborgs universitet]]
| title = [[Nationalencyklopedin]]s ordbok
| publisher = Bra Böcker
| year = 2000
| location = [[Höganäs]]
| pages = 399
| isbn = 917133-802-0
| language = Swedish
}}
</ref>
|-
| Laktosfri Fil<ref>
{{cite web
| url = http://www.valio.se/valio/smpage.fwx?page=29&product=533
| title = Laktosfri Fil-naturell
| accessdate = 2007-06-30
| publisher = Valio
| language = Swedish
}}</ref>
| lactose-free fil
| 3.5%
| fil culture
| Valio
|
| Filmjölk made from 3.5% milk and treated with [[lactase]] enzyme. Comes unflavoured only.
|}
===Probiotic filmjölk variants===
{| class="wikitable sortable"
<!--|-
| colspan="6" align="center" bgcolor="#CCCCCC" style="font-weight: bold" | Extra healthy filmjölk variants-->
|-
! Name
! Literal translation
! [[Milkfat]] content
! Fermentation culture
! Produced by
! Year introduced
! Description
|-
| A-fil
|
| 0.5%, 2.7%, 3%<ref name="afil">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=20091
| title = Filmjölk: Ekologisk A-fil orginal
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref>
| fil culture + ''[[Lactobacillus acidophilus]]''<ref name="afil">
{{cite web
| url = http://www.arla.se/Default____17791.aspx?SelectedMenuItem=20091
| title = Filmjölk: Ekologisk A-fil orginal
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref>
| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB
| 1984 (Arla)<ref name="ArlaTimeLine">
{{cite web
| url = http://www.arlafoods.se/templates/PlainPage2.aspx?id=6530
| title = Arla genom åren
| accessdate = 2007-07-19
| publisher = Arla Foods
| language = Swedish
}}</ref>
| Filmjölk with ''[[Lactobacillus acidophilus]]'', a commonly used [[probiotic]] bacteria.<ref name="probiotic-L-acidophilus">
{{cite web
| url = http://www.umm.edu/altmed/articles/lactobacillus-000310.htm
| title = Lactobacillus acidophilus
| date = 2002-04-01
| publisher = [[University of Maryland]] Medical Center
| accessdate = 2007-08-25
}}</ref><ref name="probiotics">
{{cite web
| url = http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml
| title = Probiotics
| publisher = PDRhealth, [[Thomson Healthcare]]
| accessdate = 2007-08-25
}}</ref> Comes unflavoured and flavoured.
|-
| Cultura aktiv fil<ref>
{{cite web
| url = http://www5.arla.se/Default____17791.aspx?SelectedMenuItem=17342
| title = Filmjölk: Cultura aktiv fil
| accessdate = 2007-07-01
| publisher = Arla Foods
| language = Swedish
}}</ref>
| active culture fil
| 0.1%
| fil culture + ''[[Lactobacillus casei]]'' F19
| Arla Foods
| 2004<ref>
{{cite web
| url = http://www.arlafoods.se/templates/Pressrelease.aspx?id=6995
| title = Arlas Cultura smakar och gör gott
| date = 2004-02-25
| accessdate = 2007-07-19
| publisher = Arla Foods
| language = Swedish
}}</ref>
| Filmjölk with ''[[Lactobacillus casei]]'' F19, a [[patented]]<ref>
{{cite web
| url = http://www.livsmedelssverige.org/nytt/press/1268.htm
| title = Arla världspatent på ny laktobacill
| date = 2001-08-15
| accessdate = 2007-07-01
| publisher = LivsmedelsSverige SLU
| language = Swedish
}}</ref> [[probiotic]]<ref>
{{cite web
| url = http://www.arla.se/Default____17596.aspx
| title = Lactobacillus F19
| accessdate = 2007-07-01
| publisher = Arla Foods
| language = Swedish
}}</ref> bacteria. Comes unflavoured only.
|-
| Kefir<ref name="arlaAll">
{{cite web
| url = http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf
| title = Mjölkkultur och kulturmjölk
| accessdate = 2007-07-19
| publisher = Arla Foods
| format = PDF
| language = Swedish
}}</ref>
| good tasting, healthy
| 3%
| ''[[Lactococcus lactis]]'' subsp. ''lactis'', ''[[Lactococcus lactis]]'' subsp. ''cremoris'', ''[[Lactobacillus brevis]]'', ''[[Leuconostoc mesenteroides]]'' subsp. ''cremoris'', ''[[Candida kefyr]]''
| Arla Foods
| 1977
| Filmjölk variant based on [[kefir]], a [[probiotic]] food;<ref>
{{cite journal
| last = Lopitz-Otsoa
| first = Fernando
| coauthors = Rementeria, Aitor; Elguezabal, Natalia; Garaizar, Javier
| title = Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities
| journal = Revista Iberoamericana de Micología
| volume = 23
| issue =
| pages = 67–74
| publisher =
| date = 2006
| url = http://www.reviberoammicol.com/2006-23/067074.pdf
| doi =
| accessdate = 2007-08-26
}}
</ref> only contains a small subset of microorganisms found in kefir grains. Originated in [[Caucasus]]. Comes unflavoured.
|-
| Onaka<ref name="onaka">
{{cite web
| url = http://www4.arla.se/Default____17791.aspx?SelectedMenuItem=17285
| title = Filmjölk: Onaka
| accessdate = 2007-06-29
| publisher = Arla Foods
| language = Swedish
}}</ref>
| stomach
| 1.5%
| fil culture + [[Bifidobacterium lactis]]
| Arla Foods
| 1990
| Filmjölk with [[Bifidobacterium lactis]], a [[probiotic]] bacteria<ref name="probiotics">
{{cite web
| url = http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml
| title = Probiotics
| publisher = PDRhealth, [[Thomson Healthcare]]
| accessdate = 2007-08-25
}}</ref> popular in Japan{{Fact|date=April 2008}}<!-- Arla claims that Onaka comes from Japan, but having lived there for a year, I've seen it for sale nowhere. -->. Comes unflavoured and flavoured.
|-
| Philura<ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=295
| title = Philura Original
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.milko.se/templates/Product.aspx?id=616
| title = Philura äpple & nypon
| accessdate = 2007-06-30
| publisher = Milko
| language = Swedish
}}</ref>
|
| 1.5%, 2.6%
| ''[[Lactobacillus acidophilus]]'', ''[[Bifidobacterium lactis]]'', ''[[Lactobacillus casei]]''
| Milko
| 2003<ref>
{{cite web
| url = http://www.milko.se/upload/GlobalMeny/ForetagetMilko/FinansiellInformation/Årsredovisning+2003.pdf#page=13
| format = PDF
| title = Milko årsredovisning 2003: Filmjölk
| pages = 13
| year = 2003
| accessdate = 2007-07-19
| publisher = Milko
| language = Swedish
}}</ref>
| Tastes somewhere between regular filmjölk and yogurt. Contains [[probiotic]] bacteria<ref name="probiotic-L-acidophilus">
{{cite web
| url = http://www.umm.edu/altmed/articles/lactobacillus-000310.htm
| title = Lactobacillus acidophilus
| date = 2002-04-01
| publisher = [[University of Maryland]] Medical Center
| accessdate = 2007-08-25
}}</ref><ref name="probiotics">
{{cite web
| url = http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml
| title = Probiotics
| publisher = PDRhealth, [[Thomson Healthcare]]
| accessdate = 2007-08-25
}}</ref> that is normally found in the digestive system. Comes unflavoured and flavoured.
|-
| Verum hälsofil<ref name="verum">
{{cite web
| url = http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=/vehalsofil.asp&varpresentqs=mnu%3D106%26mnu2%3D361%26mnu3%3D532&redir=1
| title = Verum Hälsofil 0,5 % och 4,0 %
| accessdate = 2007-06-29
| publisher = Norrmejerier
| language = Swedish
}}</ref>
| true health fil
| 0.5%, 4%
| ''[[Lactococcus lactis]]'' L1A
| Norrmejerier
| 1990<ref name="verum-probiotic">
{{cite web
| url = http://www.verum.se/bib/nm.asp?Documentkey=366B7FF1398ED1C2C1256DC700249207&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9
| title = Premiär för smaksatt Verum Hälsofil
| date = 2002-04-22
| accessdate = 2007-07-19
| publisher = Norrmejerier
| language = Swedish
}}</ref>
| Filmjölk that contains at least 10 x 10<sup>9</sup> ''[[Lactococcus lactis]]'' L1A bacteria per deciliter. Comes unflavoured and flavoured. ''[[Lactococcus lactis]]'' L1A is a patented [[probiotic]] bacteria that originated from a culture of långfil from a farm in [[Västerbotten]].<ref name="verum-probiotic">
{{cite web
| url = http://www.verum.se/bib/nm.asp?Documentkey=366B7FF1398ED1C2C1256DC700249207&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9
| title = Premiär för smaksatt Verum Hälsofil
| date = 2002-04-22
| accessdate = 2007-07-19
| publisher = Norrmejerier
| language = Swedish
}}</ref> In 1998 Verum hälsofil was approved as a natural medical product (''naturläkemedel'') by the Swedish national regulatory agency [[Medical Products Agency]] (''Läkemedelsverket'').<ref>
{{cite web
| url = http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=/bib/nm.asp&varpresentqs=Documentkey%3DCA0C5F5F664AC396C1256DC7002BC66F%26DocumentCategoryKey%3DB716C33872CE35C5C1256DBF003D3EB9&redir=1
| title = Nyttiga bakterier bringar ordning i oroliga sommarmagar
| date = 2003-07-01
| accessdate = 2007-08-25
| publisher = Norrmejerier
| language = Swedish
}}</ref> It has been shown to have a positive effect on the immune and digestive system.
|-
| Öresundsfil<ref>
{{cite web
| url = http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51292&prod=p;FC
| title = Öresundsfil naturell fil 1,0 L
| accessdate = 2007-07-01
| publisher = Skånemejerier
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51293&prod=p;FC
| title = Öresundsfil björnbärsfil 1,0 L
| accessdate = 2007-07-01
| publisher = Skånemejerier
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51296&prod=p;FC
| title = Öresundsfil vanilj 1,0 L
| accessdate = 2007-07-01
| publisher = Skånemejerier
| language = Swedish
}}</ref>
| [[Öresund]]'s fil
| 0.9%, 1%
| fil culture + ''[[Lactobacillus acidophilus]]'' and ''[[Bifidobacterium]]''
| Skånemejerier
| 2000<ref>
{{cite journal
| url = http://www.snf.se/sveriges-natur/artikel.cfm?CFID=7361660&CFTOKEN=30037775&id=102
| title = Mjölkbonde med koll på miljön
| first = Torbjörn
| last = Uhlin
| author = Torbjörn Uhlin
| year = 2000
| month =
| journal = Sveriges Natur
| volume = 2000
| issue = 3-4
| pages =
| accessdate = 2007-07-19
| language = Swedish
}}</ref>
| Filmjölk with ''[[Lactobacillus acidophilus]]'' and ''[[Bifidobacterium]]'', [[probiotic]] bacteria.<ref name="probiotic-L-acidophilus">
{{cite web
| url = http://www.umm.edu/altmed/articles/lactobacillus-000310.htm
| title = Lactobacillus acidophilus
| date = 2002-04-01
| publisher = [[University of Maryland]] Medical Center
| accessdate = 2007-08-25
}}</ref><ref name="probiotics">
{{cite web
| url = http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml
| title = Probiotics
| publisher = PDRhealth, [[Thomson Healthcare]]
| accessdate = 2007-08-25
}}</ref> Comes unflavoured and flavoured.
|-
| ProViva Naturell Filmjölk<ref>
{{cite web
| url = http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=57200&prod=p;FS
| title = ProViva Naturell Filmjölk
| accessdate = 2007-06-30
| publisher = Skånemejerier
| language = Swedish
}}</ref>
| ProViva unflavoured filmjölk
| 1%
| fil cuture + ''[[Lactobacillus plantarum]]'' 299v
| Skånemejerier
| 1994<ref>
{{cite web
| url = http://www.mejeriteknisktforum.org/Dok/ProViva_ett_levande_livsmedel.pdf#page=10
| title = ProViva – ett levande livsmedel
| first = Siv
| last = Ahrné
| author = Siv Ahrné
| pages = 10
| year = 2006
| format = PDF
| accessdate = 2007-07-19
| publisher = Mejeritekniskt Forum
| language = Swedish
}}</ref>
| Filmjölk that contains at least 50 x 10<sup>6</sup> Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented [[probiotic]] bacteria,<ref>
{{cite web
| url = http://www.probi.com/standard.asp?id=6
| title = Lactobacillus Plantarum 299v
| accessdate = 2007-07-19
| publisher = Probi AB
}}</ref> has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.<ref>
{{cite web
| url = http://www.proviva.com/upload/pdf/FAQ.pdf#page=6
| title = ProViva Frågor och svar
| pages = 6
| format = PDF
| accessdate = 2007-06-30
| publisher = Skånemejerier
| language = Swedish
}}</ref><ref>
{{cite web
| url = http://www.probi.com/GetFile.asp?id=87
| title = Documentation of ''Lactobacillus plantarum'' 299v
| format = DOC
| year = 2004
| accessdate = 2007-07-19
| publisher = Probi AB
}}</ref>
|}
==Homemade filmjölk==
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. Pasteurised milk must be mixed with fil culture to create filmjölk because the naturally occurring bacteria in milk is killed during the pasteurization process.
A variant of filmjölk called ''tätmjölk'', ''filtäte'', ''täte'' or ''långmjölk'' is made by rubbing the inside of a container with plants of the genus ''[[Drosera]]'' (called ''sileshår'' in Swedish)<ref name="VirtuellaFloran">
{{cite web
| url = http://linnaeus.nrm.se/flora/di/drosera/drose/welcome.html
| title = Den virtuella floran: Drosera L.: Sileshår
| accessdate = 2007-07-18
| author = Arne and Anna-Lena Anderberg
| last = Anderberg
| first = Arne
| authorlink =
| coauthors = Anna-Lena Anderberg
| date = 1999-10-13
| publisher = Naturhistoriska riksmuseet
| language = Swedish
}}</ref> or with leaves from plants of the genus ''[[Pinguicula]]'' (called ''tätört'' in Swedish).<ref name="Verumjournalen-tätmjölk">
{{cite journal
| year = 2002
| title = Filmjölk från Linnés tid
| journal = Verumjournalen
| volume = 2002
| pages = 10
| url = http://www.verum.se/verumjournalen/Verumjournalen_2002.pdf#page=10
| language = Swedish
| format = PDF
| accessdate = 2007-07-18
}}</ref><ref name="IdunsKokbok">
{{cite book
| last = Östman
| first = Elisabeth
| title = Iduns kokbok
| origyear = 1911
| url = http://runeberg.org/idunskok/0165.html
| accessdate = 2007-07-18
| publisher = Aktiebolaget Ljus, Isaac Marcus' Boktryckeriaktiebolag
| location = Stockholm
| language = Swedish
| pages = 161
| chapter = Recept på filmjölk, filbunke och långmjölk
}}</ref><ref name="jarnriket">
{{cite web
| url = http://www.jarnriket.com/bergsman/ramdokument/21-051_mjoelken.htm
| title = Vad gjorde man med mjölken?
| accessdate = 2007-08-05
| publisher = Järnriket Gästrikland, Länsmuseet Gävleborg
| language = Swedish
}}</ref> 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. [[Carl von Linné]] described in [[Flora Lapponica]] (1737) a recipe for ''tätmjölk'' and wrote that any species of ''Pinguicula'' could be used to make ''tätmjölk''.<ref name="Verumjournalen-tätmjölk">
{{cite journal
| year = 2002
| title = Filmjölk från Linnés tid
| journal = Verumjournalen
| volume = 2002
| pages = 10
| url = http://www.verum.se/verumjournalen/Verumjournalen_2002.pdf#page=10
| language = Swedish
| format = PDF
| accessdate = 2007-07-18
}}</ref>
''Drosera'' and ''Pinguicula'' are carnivorous plants that have [[protease|enzymes that degrade proteins]],<ref name="pitcherPlantProjectLitReview">
{{cite web
| url = http://www.splammo.net/ppproj/litrev2.html
| title = Pitcher Plant Project: Literature Review: Part II: Digestive Activities of Carnivorous Plants
| last = Lindquist
| first = John A.
| date = 1975
| accessdate = 2007-11-12
}}</ref> which make the milk thick. How ''Pinguicula'' influences the production of ''tätmjölk'' is not completely understood; lactic acid bacteria have not been isolated during analyses of ''Pinguicula''.<ref name="Verumjournalen-tätmjölk">
{{cite journal
| year = 2002
| title = Filmjölk från Linnés tid
| journal = Verumjournalen
| volume = 2002
| pages = 10
| url = http://www.verum.se/verumjournalen/Verumjournalen_2002.pdf#page=10
| language = Swedish
| format = PDF
| accessdate = 2007-07-18
}}</ref>
There is a common belief that ''tätmjölk'' can not be made when there is a thunderstorm.<ref name="jarnriket">
{{cite web
| url = http://www.jarnriket.com/bergsman/ramdokument/21-051_mjoelken.htm
| title = Vad gjorde man med mjölken?
| accessdate = 2007-08-05
| publisher = Järnriket Gästrikland, Länsmuseet Gävleborg
| language = Swedish
}}</ref>
== References ==
{{reflist|2}}
== External links ==
* [http://www.arla.se/ Arla Foods]
* [http://www.falkopingsmejeri.se/ Falköpings Mejeri]
* [http://www.gefleortensmejeri.se/ Gefleortens Mejeri]
* [http://www.milko.se Milko]
* [http://www.norrmejerier.se/ Norrmejerier]
* [http://www.skanemejerier.se/ Skånemejerier]
* [http://www.valio.se/ Valio]
* [http://www.wapno.se/ Wapnö AB]
== See also ==
*[[Cuisine of Sweden]]
*[[Fermented milk products]]
[[Category:Fermented foods]]
[[Category:Dairy products]]
[[Category:Swedish cuisine]]
[[de:Dickmilch]]
[[fi:Viili]]
[[sv:Filmjölk]]