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Fermented milk from Iceland
Súrmjólk is pasteurised, homogenised milk soured with lactic bacteria. Iceland's dairy regulation named the cultures, Lactococcus lactis subsp. lactis and cremoris, the diacetyl-forming L. lactis and Leuconostoc citrovorum, and allowed whole, low-fat, skim or reconstituted milk.
| Whole milk, low-fat milk, skim milk or reconstituted milk | Whole milk for plain súrmjólk[reg851][wp-is] |
| Lactic culture | Lactococcus lactis/cremoris, Lactococcus lactis subsp. diacetylactis and Leuconostoc citrovorum[reg851] |
| Starter | defined culture: Lactococcus lactis/cremoris, L. lactis subsp. diacetylactis and Leuconostoc citrovorum |
Total time across the recorded steps: 0.3 min – 30 min
What changes: The milk is pasteurised before souring
The regulation defines whole milk (nýmjólk) as pasteurised milk, and Mjólkursamsalan lists its súrmjólk as made from pasteurised whole milk. Output: pasteurised milk.
Microbes at work in this step
heat kills the milk's own bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Súrmjólk is pasteurised, homogenised milk soured with lactic bacteria. Iceland's dairy regulation named the cultures, Lactococcus lactis subsp. lactis and cremoris, the diacetyl-forming L. lactis and Leuconostoc citrovorum, and allowed whole, low-fat, skim or reconstituted milk. Made in 4 steps over 0.3 min – 30 min. The longest step, pasteurise the milk, takes 0.3–30 min (Reglugerð nr. 851/2012 um mjólkurvörur (Icela…) and runs at 62–78 °C (Reglugerð nr. 851/2012 um mjólkurvörur (Icela…). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis subsp. diacetylactis do most of the fermenting.
| Main step | 0.3–30 minSet[reg851] | Pasteurise the milk |
|---|---|---|
| Temperature | 62–78 °CSet[reg851] | Pasteurise the milk |
Súrmjólk is soured with lactococci and Leuconostoc cultures, like Nordic filmjölk. Skyr, the other Icelandic soured milk, is made from skim milk and strained.
The milk is pasteurised before the culture goes in.
Every number is labelled with how it is known. How this atlas is made
The cultures and milks are defined in Icelandic regulation 851/2012 on dairy products, read in the version in force from 19 October 2012 to 30 December 2016.
