Overview

Viili is a traditional Finnish fermented milk product characterised by a thick, ropy texture and mild sour flavour. It is produced through controlled lactic acid fermentation using a defined starter culture.

Raw Materials

  • Cow’s milk
  • Starter culture

Fermentation Process

Milk is inoculated with a starter culture and fermented at low ambient temperatures for 12–24 hours. The product is not heated after fermentation, allowing live lactic acid bacteria to remain active.

Microbial Ecology

Fermentation is dominated by:

  • Lactococcus lactis
  • Leuconostoc spp.

These microorganisms produce lactic acid and extracellular polysaccharides that contribute to viili’s distinctive texture.

Functional and Nutritional Aspects

  • Mild acidification enhances digestibility
  • Production of exopolysaccharides improves texture
  • Consumed without heat treatment

Cultural Significance

Viili is a traditional household fermented milk in Finland and reflects Northern European low-temperature dairy fermentation practices.

References

  1. Salminen, S., & von Wright, A. (1998). Lactic Acid Bacteria. Marcel Dekker.
  2. Tamang, J. P. (2010). Fermented Foods and Beverages of the World. CRC Press.
  3. Steinkraus, K. H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker.