Entry: Viili - showing version 1
Notation:
A02PB
Viili (Finnish viili, Swedish fil) is 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 a portion representing the whole marketed unit.
Facets
| Part-nature |
Fermented milk (as part-nature)
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| Process |
Fermentation
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Create code:
Hierarchies
| Hierarchy Master | Broader Traditional nordic fermented milks | Narrower |
| Hierarchy Reporting | Broader Traditional nordic fermented milks | Narrower |
| Hierarchy Exposure | Broader Traditional nordic fermented milks | Narrower |
| Hierarchy Bio monitoring | Broader Traditional nordic fermented milks | Narrower |
| Hierarchy Ingredient | Broader Traditional nordic fermented milks | Narrower |
Full Details
| allFacets |
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| broader |
Traditional nordic fermented milks
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| broader_biomo |
Traditional nordic fermented milks
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| broader_expo |
Traditional nordic fermented milks
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| broader_ingred |
Traditional nordic fermented milks
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| broader_report |
Traditional nordic fermented milks
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| definition |
Viili (Finnish viili, Swedish fil) is 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 a portion representing the whole marketed unit. |
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| foodExOldCode |
A.01.001048 |
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| hierarchyCode_biomo |
Z0005.0003.0003.0003.0003 |
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| hierarchyCode_expo |
Z0008.0002.0001.0003.0003.0003 |
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| hierarchyCode_ingred |
Z0016.0003.0003.0003.0003 |
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| hierarchyCode_master |
Z0001.0001.0007.0003.0003.0003.0003 |
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| hierarchyCode_report |
Z0001.0016.0003.0003.0003.0003 |
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| in scheme |
Exposure hierarchy
| Zoonoses hierarchy
| Reporting hierarchy
| Ingredient
| Food type Identifiers
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| lastVersion |
01.04.048 |
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| notation |
A02PB |
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| pref label |
Viili |
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| scope note |
Viili (Finnish viili, Swedish fil) is 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 a portion representing the whole marketed unit. |
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| state |
RPC Derivatives/ ingredients
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| termType |
Extended term
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| type |
Concept
| Food-type
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| validFrom |
1 Jan 2010 00:00:00.000
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