Fermented Milk Products - Comparison Chart

Comparison Chart

Product Alternative names Typical milkfat content Typical shelf life at 4°C Fermentation agent Description
Cheese 1-75% varies a variety of bacteria and/or mold Any number of solid fermented milk products.
Crème fraîche creme fraiche 30-40% 10 days naturally occurring lactic acid bacteria in cream Mesophilic fermented cream, originally from France; higher-fat variant of sour cream.
Cultured sour cream sour cream 14–18% 4 weeks Lactococcus lactis subsp. lactis* Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product. Lower fat variant of crème fraîche.
Filmjölk fil 0.1-4.5% 10–14 days Lactococcus lactis* and Leuconostoc Mesophilic fermented milk, originally from Scandinavia.
Yogurt yoghurt, yogourt, yoghourt 0.5–4% 35–40 days Lactobacillus bulgaricus and Streptococcus thermophilus Thermophilic fermented milk, cultured with Lactobacillus bulgaricus and Streptococcus thermophilus.
Kefir kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros 0-4% 10–14 days 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 Lactobacilli and yeasts A carbonated fermented milk beverage traditionally made from horse milk.
Viili filbunke 0.1-3.5% 14 days Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum Mesophilic fermented milk that may or may not contain fungus on the surface. Originally from Sweden but today is a Finnish specialty.
Cultured buttermilk 1–2% 10 days Lactococcus lactis* (Lactococcus lactis subsp. lactis*, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris) Mesophilic fermented pasteurized milk.
Acidophilus milk acidophilus cultured milk 0.5-2% 2 weeks Lactobacillus acidophilus Thermophilic fermented milk, often lowfat (2%, 1.5%) or nonfat (0.5%), cultured with Lactobacillus acidophilus.

* Streptococcus lactis has been renamed to Lactococcus lactis subsp. lactis

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