Viili

The Viili is a variety of Yaourt (fermented milk mesophilic) of Scandinavian origin . This dairy product is the result of the action microbial of acido-lactic bacteria (BAL) and a yeast with surface development, Geotrichum candidum , present in the milk, which gives a surface of velvety aspect. Moreover, the majority of the traditional cultures of viili contain also stocks of Levures like Kluveromyces marxianus and Pichia fermentans .

The mailboxes identified in the viili are Lactococcus lactis subsp. cremoris , (in the past streptococcus cremonis ), Lactococcus lactis subsp. lactis biovar. diacetylactis (in the past streptococcus diacetylactis ), and Leuconostoc mesenteroides subsp. cremoris .

Lactococcus lactis subsp. cremoris produces a phosphatic hétéropolysaccharide, called viilian which resembles the kefiran produced by the grains of Kéfir. Viilian gives to the viili its consitance particular (sticky and slipping by) and contributes for its beneficial purpose on health.

Source

References

Leporanta, K. 2003. Viili and Långfil - exotic fermented products from Scandinavia. Valio Foods & Functionals.
Mistry, V.V. 2004. Fermented liquid milk products. In: Handbook off food and Beverage fermentation technology. (ED. Y.H. Hui, L. Miller-Goddik, Å. S. Hansen, J. Josephsen, W. Nip, P.S. Stanfield and F. Toldrá) Marcel Dekker, Inc. New York, the U.S.A.
Ruas-Madiedo, P., Mr. Gueimonde, C.G. Of los Reyes-Gavilán and S. Salminen. 2006. Shorts communication: Effect off exopolysaccharide isolated from “viili” one the adhesion off probiotics and pathogens to intestinal mucus. J. Dairy Sci. 89:2355 - 2358.
Shurtleff, W. and A. Aoyagi. 2004. History off Fermented Soymilk and Its products: History off Soybeans and Soyfoods: 1100 B.C to the 1980s. Soyfoods Center, Lafayette, California.

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