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
Read more about this topic: Fermented Milk Products
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