Soured milk is prepared from whole milk via fermentation by Lactobacillus bacteria. It is similar to yoghurt and kephir, but the different kind of bacteria give a different taste. The American buttermilk is similar, but soured milk has a thicker consistency. It is of the cuisine of Sweden and Finland, and of Germany. In German, it is known as Sauermilch or Dickmilch; in Swedish, filmjölk; in Finnish, piimä or viili. A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni, waterkefir, milkkefir) is a fermented milk drink originating in the Caucasus. ... Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. ...

Soured milk is usually sold in 1-litre packages. Soured milk may be used in the same way as yoghurt, that is, from a bowl using a spoon (with cereals, muesli or corn flakes) or from a glass. Flavor may be added with fruits or berries, for instance strawberries, or by adding sugar. Most people who like yoghurt usually like soured milk too. A range of different Lactobacilli strains have been grown in the laboratories, providing a whole range of different kinds of soured milk, with different tastes. A spoonful of breakfast cereal of the corn-flake type, with milk and strawberry. ... Muesli (müsli in German or birchermüesli in Switzerland, pronounced [mju:z li] in English and [my:s li] in German) is a popular breakfast dish (breakfast cereal) based on uncooked rolled oats and fruit. ... A bowl of Sainsburys corn flakes with the cereal box they came in Corn flakes are a food made by combining cooked corn along with sugar and vitamins. ... Species See text This is an overview of all species of the strawberry plant; for the cultivars used in most commercial cultivation, see Garden Strawberry. ...

There is a variety of soured milk, soured whole milk i.e. ropy sour milk, which has a consistency thick enough to be gelatinous. It is more sour, and may require an acquired taste. In Swedish, this is known as fil; in Finnish, viili. Its usage is very much like that of yogurt, but as it is very sour, it is not pre-mixed with anything. Instead, the muesli, berries etc. are added into it immediately before eating.

As is the case with most yoghurts and kephirs, the Lactobacilli, which are a part of healthy intestinal flora, are alive in the vendible product. Consequently, sour milk has a stabilising effect on the intestinal flora. Some reports suggest that it contains peptides (casokinins and lactokinins) that act as naturally occurring ACE inhibitors and hence have an antihypertensive effect (Seppo et al 2003). numerous beneficial bacterial microorganisms found in the lower intestine ... Peptides (from the Greek πεπτος, digestible), are the family of molecules formed from the linking, in a defined order, of various amino acids. ... ACE inhibitors, or inhibitors of Angiotensin-Converting Enzyme, are a group of pharmaceuticals that are used primarily in treatment of hypertension and congestive heart failure, in most cases as the drugs of first choice. ... Antihypertensives are a class of drugs that are used In medicine and pharmacology to treat hypertension. ...

Reference

• Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr 2003;77:326-30. Fulltext. PMID 12540390.

See also

• Cuisine of Sweden