Viili A02PB Extended term ^* RPC Derivatives/ ingredients ^**

The group includes Viili (Finnish viili, Swedish fil), a type of yoghurt (a mesophilic fermented milk) that originated in the Nordic countries. It has a ropey, gelatinous consistency and a sour taste resulting from lactic acid. This cultured milk product is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

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