Filmjolk style - The viking secret

Filmjolk style - The Viking secret

The origins of this dairy product date back to the era known as the Viking age, which lasted from the late 8th century to the late 11th century. 

Sacco offers an exclusive blend of strains useful for producing the original Swedish Filmjölk, which has been developed and optimized by our Swedish partner, Kemikalia, who have been present in the Scandinavian region since 1914 and who hold the original recipe already appreciated throughout Northern Europe.

Characteristics:

Filmjölk, also known as Fil, is a nutrient fermented milk, rich in proteins, with probiotic strains, that is still the leading fermented milk product in the Swedish market today.

Filmjölk can contain many different live and active cultures and probiotics. These live microorganisms can help maintain a healthy gut flora and will regulate your digestive system.

FILMJÖLK STYLE mesophilic 

Cultures and probiotics for a special cheesy flavour 

The original cultured Filmjölk is produced from pasteurised milk by fermentation with a variety of mesophilic culture strains like Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, and Leuconostoc mesenteroides subsp. cremoris.

The use of probiotic cultures together with the “original” Filmjölk culture is gaining more and more popularity in every country now. Considering our probiotic strains portfolio, we suggest using in combination with one of our premium probiotics, Lactobacillus rhamnosus CRL1505, for improved respiratory health and a tasty profile within the dairy application category.

SOME OF OUR TAILOR-MADE SOLUTIONS AVAILABLE FOR EVERY MARKET TASTE & TRENDS:

•Specifically selected mesophilic strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis spp. lactis biovar diacetylactis and Leuconostoc spp. 

•Specifically selected blends of Lactococcus lactis ssp. cremoris and Streptococcus thermophilus that ensures a uniform and controlled production with cheese flavour, a good level of EPS production, and low post-acidification.

•Specifically selected mesophilic strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris.

Contact our technical & commercial team to discover more info@saccosystem.com