Filmjölk A02PA Extended term ^* RPC Derivatives/ ingredients ^**

The group includes any type of Filmjölk (also known as fil or the older word surmjölk), a Nordic mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid. 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 yoghurt in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

• https://en.wikipedia.org/wiki/Filmjölk
• https://www.google.co.uk/search?tbm=isch&q=Filmjölk