| Product
|
Alternative names
|
Typical milkfat content
|
Typical shelf life at 4 °C
|
Fermentation agent
|
Description
|
| Cheese
|
|
1-75%
|
varies
|
a variety of bacteria or mold
|
Any number of solid fermented milk products.
|
| Crème fraîche
|
creme fraiche
|
30-40%
|
10 days[1]
|
naturally occurring lactic acid bacteria in cream
|
Mesophilic fermented cream, originally from France; higher-fat variant of sour cream
|
| Cultured sour cream
|
sour cream
|
14–40%[citation needed]
|
4 weeks[1]
|
Lactococcus lactis subsp. lactis*[4]
|
Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product.[4] Lower fat variant of crème fraîche
|
| Filmjölk
|
fil
|
0.1-4.5%
|
10–14 days[1]
|
Lactococcus lactis* and Leuconostoc[5][6]
|
Mesophilic fermented milk, originally from Scandinavia
|
| Yogurt
|
yoghurt, yogourt, yoghourt
|
0.5–4%
|
35–40 days[1]
|
Lactobacillus bulgaricus and Streptococcus thermophilus[4]
|
Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus
|
| Kefir
|
kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros
|
0-4%
|
10–14 days[1]
|
Kefir grains, a mixture of bacteria and yeasts
|
A fermented beverage, originally from the Caucasus region, made with kefir grains; can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices
|
| Kumis
|
koumiss, kumiss, kymys, kymyz, airag, chigee
|
4%?
|
10–14 days[1]
|
Lactobacilli and yeasts
|
A carbonated fermented milk beverage traditionally made from horse milk
|
| Viili
|
filbunke
|
0.1-3.5%
|
14 days[1]
|
Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum[7]
|
Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty[7]
|
| Cultured buttermilk
|
|
1–2%
|
10 days[1]
|
Lactococcus lactis*[4] (subsp. lactis*, subsp. cremoris, biovar. diacetylactis) and Leuconostoc mesenteroides subsp. cremoris[1]
|
Mesophilic fermented pasteurized milk
|
| Acidophilus milk
|
acidophilus cultured milk
|
0.5-2%
|
2 weeks[1]
|
Lactobacillus acidophilus[1][4]
|
Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus
|
