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class="vector-toc-link" href="#In_Finland_Swedish"> <div class="vector-toc-text"> 3 In Finland Swedish </div> </a> <ul id="toc-In_Finland_Swedish-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Types_in_Sweden" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Types_in_Sweden"> <div class="vector-toc-text"> 4 Types in Sweden </div> </a> <button aria-controls="toc-Types_in_Sweden-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Types in Sweden subsection </button> <ul id="toc-Types_in_Sweden-sublist" class="vector-toc-list"> <li id="toc-Classic_variants" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Classic_variants"> <div class="vector-toc-text"> 4.1 Classic variants </div> </a> <ul id="toc-Classic_variants-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Probiotic_variants" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Probiotic_variants"> <div class="vector-toc-text"> 4.2 Probiotic variants </div> </a> <ul id="toc-Probiotic_variants-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Homemade_filmjölk" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Homemade_filmjölk"> <div class="vector-toc-text"> 5 Homemade filmjölk </div> </a> <ul id="toc-Homemade_filmjölk-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Tätmjölk" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Tätmjölk"> <div class="vector-toc-text"> 6 Tätmjölk </div> </a> <ul id="toc-Tätmjölk-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> 7 See also </div> </a> <ul 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class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Filmjolk.jpg/220px-Filmjolk.jpg" decoding="async" width="220" height="158" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Filmjolk.jpg/330px-Filmjolk.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/83/Filmjolk.jpg/440px-Filmjolk.jpg 2x" data-file-width="3225" data-file-height="2310" /></a><figcaption>Filmjölk in a glass.</figcaption></figure> Filmjölk (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style>Swedish: <a href="/wiki/Help:IPA/Swedish" title="Help:IPA/Swedish">[ˈfîːl.ˌmjœlk]</a>), also known as fil, is a traditional <a href="/wiki/Fermented_milk_product" class="mw-redirect" title="Fermented milk product">fermented milk product</a> from Sweden, and a common dairy product within most of the <a href="/wiki/Nordic_countries" title="Nordic countries">Nordic countries</a>. It is made by <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermenting</a> cow's milk with a variety of bacteria from the species <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> and <a href="/wiki/Leuconostoc_mesenteroides" title="Leuconostoc mesenteroides">Leuconostoc mesenteroides</a>.<a href="#cite_note-arlaFil-1">[1]</a><a href="#cite_note-arlaEkoFil-2">[2]</a> The bacteria metabolize <a href="/wiki/Lactose" title="Lactose">lactose</a>, the sugar naturally found in milk, into <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>, which means people who are <a href="/wiki/Lactose_intolerant" class="mw-redirect" title="Lactose intolerant">lactose intolerant</a> can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes <a href="/wiki/Protein" title="Protein">proteins</a> in the milk, mainly <a href="/wiki/Casein" title="Casein">casein</a>, to <a href="/wiki/Coagulation" title="Coagulation">coagulate</a>, thus thickening the final product. The bacteria also produce a limited amount of <a href="/wiki/Diacetyl" title="Diacetyl">diacetyl</a>, a compound with a buttery flavor, which gives filmjölk its characteristic taste.<a href="#cite_note-kulturmjoelk-grundfakta-3">[3]</a> Filmjölk has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature. <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Overview">Overview</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=1" title="Edit section: Overview">edit</a>]</div> In the <a href="/wiki/Nordic_countries" title="Nordic countries">Nordic countries</a>, filmjölk is often eaten with <a href="/wiki/Breakfast_cereal" title="Breakfast cereal">breakfast cereal</a>, <a href="/wiki/Muesli" title="Muesli">muesli</a> or crushed <a href="/wiki/Crisp_bread" class="mw-redirect" title="Crisp bread">crisp bread</a> on top. Some people add <a href="/wiki/Sugar" title="Sugar">sugar</a>, <a href="/wiki/Jam" class="mw-redirect" title="Jam">jam</a>, <a href="/wiki/Apple_sauce" title="Apple sauce">apple sauce</a>, <a href="/wiki/Cinnamon" title="Cinnamon">cinnamon</a>, <a href="/wiki/Ginger" title="Ginger">ginger</a>, <a href="/wiki/Fruits" class="mw-redirect" title="Fruits">fruits</a>, or <a href="/wiki/Berry" title="Berry">berries</a> for extra flavor. In Norwegian it is called surmelk (<a href="/wiki/Nynorsk_language" class="mw-redirect" title="Nynorsk language">Nynorsk</a>: surmjølk) ('sour milk') or skjør/<a href="/wiki/Skyr" title="Skyr">skyr</a><a href="#cite_note-4">[4]</a> but the official name is kulturmelk (<a href="/wiki/Nynorsk_language" class="mw-redirect" title="Nynorsk language">Nynorsk</a>: kulturmjølk). The drink is also popular in <a href="/wiki/Latvian_cuisine" title="Latvian cuisine">Latvian</a> kitchens, where it is called rūgušpiens, rūgtpiens ('fermented milk' or 'sour milk') and can be bought ready from stores but is more commonly made at home. It can also be purchased and is popular in the neighboring country, <a href="/wiki/Lithuania" title="Lithuania">Lithuania</a>, where it is called rūgpienis or raugintas pienas ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside <a href="/wiki/Kefir" title="Kefir">kefir</a>. Manufactured filmjölk is made from <a href="/wiki/Pasteurised" class="mw-redirect" title="Pasteurised">pasteurised</a>, <a href="/wiki/Homogenization_(chemistry)" title="Homogenization (chemistry)">homogenised</a>, and <a href="/wiki/Standardised" class="mw-redirect" title="Standardised">standardised</a> cow's milk. Although homemade filmjölk has been around for a long time (written records from the 18th century speak of filmjölk-like products, but it has probably been around since the Viking Age or longer),<a href="#cite_note-5">[5]</a> it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative <a href="/wiki/Arla_Foods" title="Arla Foods">Arla</a>.<a href="#cite_note-kulturmjoelk-grundfakta-3">[3]</a><a href="#cite_note-Arla-filmjoelk-6">[6]</a> The first filmjölk was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured filmjölk have been marketed in Swedish grocery stores. Långfil, a more elastic variant of filmjölk was introduced in 1965; lättfil, filmjölk with 0.5% milkfat was introduced in 1967; and mellanfil, filmjölk with 1.5% milkfat, was introduced in 1990.<a href="#cite_note-Arla-filmjoelk-6">[6]</a><a href="#cite_note-laangfil-7">[7]</a> In 1997, Arla introduced its first flavoured filmjölk: strawberry-flavoured filmjölk.<a href="#cite_note-ArlaTimeLine-8">[8]</a> The flavoured filmjölk was so popular that different flavours soon followed. By 2001, almost one third of the filmjölk sold in Sweden was flavoured filmjölk.<a href="#cite_note-arlaAll-9">[9]</a> Since 2007, variations of filmjölk include filmjölk with various fat content, filmjölk flavoured with fruit, vanilla, or honey, as well as filmjölk with <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria that is claimed to be extra healthful, such as Onaka fil which contains <a href="/wiki/Bifidobacterium_animalis" title="Bifidobacterium animalis">Bifidobacterium lactis</a> (a strain of bacteria popular in Japan)<a href="#cite_note-onaka-10">[10]</a> and Verum Hälsofil which contains <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> L1A in quantities of at least 10 billion live bacteria per deciliter.<a href="#cite_note-verum-11">[11]</a> <div class="mw-heading mw-heading2"><h2 id="In_English">In English</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=2" title="Edit section: In English">edit</a>]</div> There is no single accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as <a href="/wiki/Sour_milk" class="mw-redirect" title="Sour milk">sour milk</a>,<a href="#cite_note-spraakraadet-12">[12]</a> <a href="/wiki/Soured_milk" title="Soured milk">soured milk</a>,<a href="#cite_note-spraakraadet-12">[12]</a><a href="#cite_note-skaanemejerierEn-13">[13]</a> acidulated milk,<a href="#cite_note-proviva-14">[14]</a> <a href="/wiki/Fermented_milk" class="mw-redirect" title="Fermented milk">fermented milk</a>,<a href="#cite_note-15">[15]</a> and curdled milk,<a href="#cite_note-16">[16]</a> all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of <a href="/wiki/Soured_milk" title="Soured milk">soured</a>/<a href="/wiki/Fermented_milk" class="mw-redirect" title="Fermented milk">fermented milk</a>. Filmjölk has also been described as <a href="/wiki/Viscous" class="mw-redirect" title="Viscous">viscous</a> <a href="/wiki/Fermented_milk" class="mw-redirect" title="Fermented milk">fermented milk</a><a href="#cite_note-valio-17">[17]</a> and <a href="/wiki/Viscous" class="mw-redirect" title="Viscous">viscous</a> <a href="/wiki/Mesophilic" class="mw-redirect" title="Mesophilic">mesophilic</a> <a href="/wiki/Fermented_milk" class="mw-redirect" title="Fermented milk">fermented milk</a>,.<a href="#cite_note-valio-17">[17]</a> Furthermore, articles written in English can be found that use the Swedish term filmjölk,<a href="#cite_note-cdc-18">[18]</a><a href="#cite_note-19">[19]</a> as well as the Anglicised spellings filmjolk,<a href="#cite_note-20">[20]</a> fil mjölk,<a href="#cite_note-21">[21]</a><a href="#cite_note-22">[22]</a> and fil mjolk.<a href="#cite_note-fermentedtreasures-23">[23]</a> In baking, when filmjölk is called for, cultured buttermilk can be substituted. <div class="mw-heading mw-heading2"><h2 id="In_Finland_Swedish">In Finland Swedish</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=3" title="Edit section: In Finland Swedish">edit</a>]</div> In <a href="/wiki/Finland_Swedish" title="Finland Swedish">Finland Swedish</a>, the dialects spoken by the <a href="/wiki/Swedish-speaking_population_of_Finland" title="Swedish-speaking population of Finland">Swedish-speaking population of Finland</a>, fil is the equivalent of <a href="#filbunke">filbunke</a> in Sweden.<a href="#cite_note-RILF-24">[24]</a> Not all variants of filmjölk are found in Finland, normally only filbunke and <a href="#långfil">långfil</a>. Swedish-speakers in Finland usually use the word surmjölk, which is the older name for filmjölk (also in Sweden) or piimä (in Finnish),<a href="#cite_note-RILF-24">[24]</a> which is a <a href="/wiki/Fermented_milk_product" class="mw-redirect" title="Fermented milk product">fermented milk product</a> that is thinner than filmjölk and resembles <a href="/wiki/Cultured_buttermilk" class="mw-redirect" title="Cultured buttermilk">cultured buttermilk</a>. <div class="mw-heading mw-heading2"><h2 id="Types_in_Sweden">Types in Sweden</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=4" title="Edit section: Types in Sweden">edit</a>]</div> In Sweden, there are five Swedish dairy <a href="/wiki/Cooperative" title="Cooperative">cooperatives</a> that produce filmjölk: <a href="/wiki/Arla_Foods" title="Arla Foods">Arla Foods</a>, <a href="/w/index.php?title=Falk%C3%B6pings_Mejeri&action=edit&redlink=1" class="new" title="Falköpings Mejeri (page does not exist)">Falköpings Mejeri</a>, <a href="/w/index.php?title=Gefleortens_Mejeri&action=edit&redlink=1" class="new" title="Gefleortens Mejeri (page does not exist)">Gefleortens Mejeri</a>, <a href="/wiki/Norrmejerier" title="Norrmejerier">Norrmejerier</a>, and <a href="/wiki/Sk%C3%A5nemejerier" title="Skånemejerier">Skånemejerier</a>. In addition, <a href="/w/index.php?title=Wapn%C3%B6&action=edit&redlink=1" class="new" title="Wapnö (page does not exist)">Wapnö</a> AB, a Swedish dairy company, and <a href="/wiki/Valio" title="Valio">Valio</a>, a Finnish dairy company, also sell a limited variety of filmjölk in Sweden. Prior to the industrial manufacture of filmjölk, many families made filmjölk at home. Fil culture is a variety of bacterium from the species <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> and <a href="/wiki/Leuconostoc_mesenteroides" title="Leuconostoc mesenteroides">Leuconostoc mesenteroides</a>, e.g., Arla's fil culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.<a href="#cite_note-arlaFil-1">[1]</a><a href="#cite_note-arlaEkoFil-2">[2]</a><a href="#cite_note-arlaAll-9">[9]</a> <div class="mw-heading mw-heading3"><h3 id="Classic_variants">Classic variants</h3>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=5" title="Edit section: Classic variants">edit</a>]</div> <table class="wikitable sortable"> <tbody><tr> <th>Name </th> <th>Literal translation </th> <th><a href="/wiki/Milkfat" class="mw-redirect" title="Milkfat">Milkfat</a> content </th> <th>Fermentation culture </th> <th>Produced by </th> <th>Year introduced </th> <th>Description </th></tr> <tr> <td>Filmjölk </td> <td> </td> <td>2.5%–3%<a href="#cite_note-25">[25]</a><a href="#cite_note-Arla-filmjoelk-6">[6]</a><a href="#cite_note-26">[26]</a><a href="#cite_note-falkopingsmejeri-27">[27]</a> </td> <td>fil culture </td> <td><a href="/wiki/Arla_Foods" title="Arla Foods">Arla Foods</a>, <a href="/w/index.php?title=Falk%C3%B6pings_Mejeri&action=edit&redlink=1" class="new" title="Falköpings Mejeri (page does not exist)">Falköpings Mejeri</a>, <a href="/w/index.php?title=Gefleortens_Mejeri&action=edit&redlink=1" class="new" title="Gefleortens Mejeri (page does not exist)">Gefleortens Mejeri</a>, <a href="/wiki/Milko_(Swedish_cooperative)" title="Milko (Swedish cooperative)">Milko</a>, <a href="/wiki/Norrmejerier" title="Norrmejerier">Norrmejerier</a>, <a href="/wiki/Sk%C3%A5nemejerier" title="Skånemejerier">Skånemejerier</a>, Wapnö AB </td> <td>1931 (Arla) </td> <td>"Regular" filmjölk. Filmjölk made from 3% milkfat. Comes unflavoured and flavoured. Also comes in a variant made from organic milk, a low-lactose variant that has been treated with <a href="/wiki/Lactase" title="Lactase">lactase</a> enzyme, a variant with added fiber (f-fil, fil med fiber), and a variant with higher milkfat content (Arla Vår finaste filmjölk, 3.8–4.5% milkfat). Has been in the Swedish language since 1741.<a href="#cite_note-NEOrdbok-filmjölk-28">[28]</a> </td></tr> <tr> <td>Mellanfil </td> <td>middle (lowfat) filmjölk </td> <td>1.3%,<a href="#cite_note-falkopingsmejeri-27">[27]</a> 1.5%<a href="#cite_note-29">[29]</a> </td> <td>fil culture </td> <td>Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier </td> <td>1990 (Arla) </td> <td>Filmjölk made from 1.5% milkfat. Comes unflavoured only. </td></tr> <tr> <td>Lättfil </td> <td>light (nonfat) filmjölk </td> <td>0.4%, 0.5%<a href="#cite_note-falkopingsmejeri-27">[27]</a><a href="#cite_note-30">[30]</a> </td> <td>fil culture </td> <td>Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB </td> <td>1967 (Arla), 1968<a href="#cite_note-31">[31]</a> </td> <td>Filmjölk made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with <a href="/wiki/Lactase" title="Lactase">lactase</a> enzyme. </td></tr> <tr> <td id="långfil">Långfil <a href="/wiki/Finnish_language" title="Finnish language">fi</a>: pitkäviili </td> <td>long fil </td> <td>3%<a href="#cite_note-laangfil-7">[7]</a> </td> <td>fil culture + <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> subsp. lactis var. longi<a href="#cite_note-laangfil-7">[7]</a> </td> <td>Arla Foods, Gefleortens Mejeri, Norrmejerier, previously Milko (which was "longer" than Arla's) </td> <td>1965 (Arla)<a href="#cite_note-laangfil-7">[7]</a> </td> <td>Filmjölk with a characteristic long and almost elastic texture due to Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides. Comes unflavoured only. More common in northern Sweden. Sometimes eaten with ground ginger. Has been in the Swedish language since 1896.<a href="#cite_note-NEOrdbok-långfil-32">[32]</a> </td></tr> <tr> <td>Bollnäsfil<a href="#cite_note-33">[33]</a><a href="#cite_note-34">[34]</a> </td> <td>Bollnäs fil </td> <td>3% </td> <td>fil culture from <a href="/wiki/Bolln%C3%A4s" title="Bollnäs">Bollnäs</a> </td> <td>Milko </td> <td> </td> <td>Filmjölk that originated in <a href="/wiki/Bolln%C3%A4s" title="Bollnäs">Bollnäs</a>. Comes unflavoured or vanilla flavoured. </td></tr> <tr> <td>Fjällfil<a href="#cite_note-35">[35]</a> </td> <td><a href="/wiki/Fell" title="Fell">fell</a> fil </td> <td>0.8%, 3.8–4.5% </td> <td>special fil culture </td> <td>Norrmejerier </td> <td> </td> <td>Available as unflavoured, with <a href="/wiki/Birch_sap" title="Birch sap">birch sap</a>, blueberry, cloudberry or raspberry. </td></tr> <tr> <td id="filbunke"> Filbunke <a href="/wiki/Finland_Swedish" title="Finland Swedish">fi-se</a>: Fil<a href="#cite_note-fil-fi-se-36">[36]</a> <a href="/wiki/Finnish_language" title="Finnish language">fi</a>: <a href="/wiki/Viili" title="Viili">Viili</a> </td> <td>bowl of fil </td> <td>1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%,<a href="#cite_note-37">[37]</a> 4%<a href="#cite_note-filbunkeMilko-38">[38]</a> </td> <td>special fil culture </td> <td>Milko, <a href="/wiki/Valio" title="Valio">Valio</a> </td> <td> </td> <td>Milk that has fermented, unstirred, in small bowls.<a href="#cite_note-NEOrdbok-filbunke-39">[39]</a> Has a pudding-like consistency. Similar to unstirred <a href="#långfil">långfil</a>. Traditionally made in small bowls from (unpasteurized and unhomogenized) <a href="/wiki/Raw_milk" title="Raw milk">raw milk</a>, which normally contains some cream. The cream forms a yellowish layer of sour cream on top. Comes unflavoured and flavoured. Has been in the Swedish language since 1652.<a href="#cite_note-NEOrdbok-filbunke-39">[39]</a> </td></tr> <tr> <td>Laktosfri fil<a href="#cite_note-40">[40]</a> </td> <td>lactose-free fil </td> <td>3.5% </td> <td>fil culture </td> <td>Valio </td> <td> </td> <td>Filmjölk made from 3.5% milkfat and treated with <a href="/wiki/Lactase" title="Lactase">lactase</a> enzyme. Comes unflavoured only. </td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="Probiotic_variants">Probiotic variants</h3>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=6" title="Edit section: Probiotic variants">edit</a>]</div> <table class="wikitable sortable"> <tbody><tr> <th>Name </th> <th>Literal translation </th> <th><a href="/wiki/Milkfat" class="mw-redirect" title="Milkfat">Milkfat</a> content </th> <th>Fermentation culture </th> <th>Produced by </th> <th>Year introduced </th> <th>Description </th></tr> <tr> <td>A-fil </td> <td> </td> <td>0.5%, 2.7%, 3%<a href="#cite_note-afil-41">[41]</a> </td> <td>fil culture + <a href="/wiki/Lactobacillus_acidophilus" title="Lactobacillus acidophilus">Lactobacillus acidophilus</a><a href="#cite_note-afil-41">[41]</a> </td> <td>Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Skånemejerier, Wapnö AB </td> <td>1984 (Arla)<a href="#cite_note-ArlaTimeLine-8">[8]</a> </td> <td>Filmjölk with <a href="/wiki/Lactobacillus_acidophilus" title="Lactobacillus acidophilus">Lactobacillus acidophilus</a>, a commonly used <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacterium.<a href="#cite_note-probiotic-L-acidophilus-42">[42]</a><a href="#cite_note-43">[43]</a><a href="#cite_note-probiotics-44">[44]</a> Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with <a href="/wiki/Lactase" title="Lactase">lactase</a> enzyme. </td></tr> <tr> <td>Cultura aktiv fil<a href="#cite_note-45">[45]</a> </td> <td>Cultura active fil </td> <td>0.1% </td> <td>fil culture + <a href="/wiki/Lactobacillus_casei" class="mw-redirect" title="Lactobacillus casei">Lactobacillus casei</a> F19 </td> <td>Arla Foods </td> <td>2004<a href="#cite_note-46">[46]</a> </td> <td>Filmjölk with <a href="/wiki/Lactobacillus_casei" class="mw-redirect" title="Lactobacillus casei">Lactobacillus casei</a> F19, a <a href="/wiki/Patented" class="mw-redirect" title="Patented">patented</a><a href="#cite_note-47">[47]</a> <a href="/wiki/Probiotic" title="Probiotic">probiotic</a><a href="#cite_note-48">[48]</a> bacteria. Comes unflavoured only. </td></tr> <tr> <td>Kefir<a href="#cite_note-arlaAll-9">[9]</a> </td> <td> </td> <td>3% </td> <td><a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> subsp. lactis, <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> subsp. cremoris, <a href="/wiki/Lactobacillus_brevis" class="mw-redirect" title="Lactobacillus brevis">Lactobacillus brevis</a>, <a href="/wiki/Leuconostoc_mesenteroides" title="Leuconostoc mesenteroides">Leuconostoc mesenteroides</a> subsp. cremoris, <a href="/wiki/Candida_kefyr" class="mw-redirect" title="Candida kefyr">Candida kefyr</a> </td> <td>Arla Foods </td> <td>1977 </td> <td>Filmjölk variant based on <a href="/wiki/Kefir" title="Kefir">kefir</a>, a <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> food;<a href="#cite_note-49">[49]</a> only contains a small subset of microorganisms found in kefir grains. Originated in <a href="/wiki/Caucasus" title="Caucasus">Caucasus</a>. Comes unflavoured. </td></tr> <tr> <td>Onaka<a href="#cite_note-onaka-10">[10]</a> </td> <td>stomach (Japanese) </td> <td>1.5% </td> <td>fil culture + <a href="/wiki/Bifidobacterium_lactis" class="mw-redirect" title="Bifidobacterium lactis">Bifidobacterium lactis</a> </td> <td>Arla Foods </td> <td>1990 </td> <td>Filmjölk with <a href="/wiki/Bifidobacterium_lactis" class="mw-redirect" title="Bifidobacterium lactis">Bifidobacterium lactis</a>, a <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria<a href="#cite_note-probiotics-44">[44]</a> popular in Japan[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>]. Comes unflavoured and flavoured. </td></tr> <tr> <td>Philura<a href="#cite_note-50">[50]</a><a href="#cite_note-51">[51]</a> </td> <td> </td> <td>1.5%, 2.6% </td> <td><a href="/wiki/Lactobacillus_acidophilus" title="Lactobacillus acidophilus">Lactobacillus acidophilus</a>, <a href="/wiki/Bifidobacterium_lactis" class="mw-redirect" title="Bifidobacterium lactis">Bifidobacterium lactis</a>, <a href="/wiki/Lactobacillus_casei" class="mw-redirect" title="Lactobacillus casei">Lactobacillus casei</a> </td> <td>Milko </td> <td>2003<a href="#cite_note-52">[52]</a> </td> <td>Tastes somewhere between regular filmjölk and yogurt. Contains <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria<a href="#cite_note-probiotic-L-acidophilus-42">[42]</a><a href="#cite_note-probiotics-44">[44]</a> that is normally found in the digestive system. Comes unflavoured and flavoured. </td></tr> <tr> <td>Verum hälsofil<a href="#cite_note-verum-11">[11]</a> </td> <td>Verum health fil </td> <td>0.5%, 4% </td> <td><a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> L1A </td> <td>Norrmejerier </td> <td>1990<a href="#cite_note-verum-probiotic-53">[53]</a> </td> <td>Filmjölk that contains at least 108 <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> L1A bacteria per milliliter. Comes unflavoured and flavoured. <a href="/wiki/Lactococcus_lactis" title="Lactococcus lactis">Lactococcus lactis</a> L1A is a patented strain of <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria that originated from a culture of långfil from a farm in <a href="/wiki/V%C3%A4sterbotten" title="Västerbotten">Västerbotten</a>.<a href="#cite_note-verum-probiotic-53">[53]</a> In 1998 Verum hälsofil was approved as a natural medical product (naturläkemedel) by the Swedish national regulatory agency <a href="/wiki/Medical_Products_Agency" class="mw-redirect" title="Medical Products Agency">Medical Products Agency</a> (Läkemedelsverket).<a href="#cite_note-54">[54]</a> It has been shown to have a positive effect on the immune and digestive system. </td></tr> <tr> <td>Öresundsfil<a href="#cite_note-55">[55]</a><a href="#cite_note-56">[56]</a><a href="#cite_note-57">[57]</a> </td> <td><a href="/wiki/%C3%96resund" class="mw-redirect" title="Öresund">Öresund</a> fil </td> <td>0.9%, 1% </td> <td>fil culture + <a href="/wiki/Lactobacillus_acidophilus" title="Lactobacillus acidophilus">Lactobacillus acidophilus</a> and <a href="/wiki/Bifidobacterium" title="Bifidobacterium">Bifidobacterium</a> </td> <td>Skånemejerier </td> <td>2000<a href="#cite_note-58">[58]</a> </td> <td>Filmjölk with <a href="/wiki/Lactobacillus_acidophilus" title="Lactobacillus acidophilus">Lactobacillus acidophilus</a> and <a href="/wiki/Bifidobacterium" title="Bifidobacterium">Bifidobacterium</a>, <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria.<a href="#cite_note-probiotic-L-acidophilus-42">[42]</a><a href="#cite_note-probiotics-44">[44]</a> Comes unflavoured and flavoured. </td></tr> <tr> <td>ProViva Naturell Filmjölk<a href="#cite_note-59">[59]</a> </td> <td>ProViva unflavoured filmjölk </td> <td>1% </td> <td>fil culture + <a href="/wiki/Lactobacillus_plantarum" class="mw-redirect" title="Lactobacillus plantarum">Lactobacillus plantarum</a> 299v </td> <td>Skånemejerier </td> <td>1994<a href="#cite_note-60">[60]</a> </td> <td>Filmjölk that contains at least 5.0 x 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented <a href="/wiki/Probiotic" title="Probiotic">probiotic</a> bacteria,<a href="#cite_note-61">[61]</a> has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.<a href="#cite_note-62">[62]</a><a href="#cite_note-63">[63]</a> </td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="Homemade_filmjölk">Homemade filmjölk</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=7" title="Edit section: Homemade filmjölk">edit</a>]</div> To make filmjölk, a small amount of bacteria from an active batch of filmjölk is normally transferred to <a href="/wiki/Pasteurised" class="mw-redirect" title="Pasteurised">pasteurised</a> milk and then left one to two days to ferment at room temperature or in a cool cellar. The fil culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process. <div class="mw-heading mw-heading2"><h2 id="Tätmjölk">Tätmjölk</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=8" title="Edit section: Tätmjölk">edit</a>]</div> A variant of filmjölk called tätmjölk, filtäte, täte or långmjölk is made by rubbing the inside of a container with leaves of certain plants: sundew (<a href="/wiki/Drosera" title="Drosera">Drosera</a>, <a href="/wiki/Swedish_language" title="Swedish language">Swedish</a>: sileshår)<a href="#cite_note-VirtuellaFloran-64">[64]</a> or butterwort (<a href="/wiki/Pinguicula" title="Pinguicula">Pinguicula</a>, <a href="/wiki/Swedish_language" title="Swedish language">Swedish</a>: tätört).<a href="#cite_note-Verumjournalen-tätmjölk-65">[65]</a><a href="#cite_note-IdunsKokbok-66">[66]</a><a href="#cite_note-jarnriket-67">[67]</a> Lukewarm milk is added to the container and left to ferment for one to two days. More tätmjölk can then be made by adding completed tätmjölk to milk. In <a href="/wiki/Flora_Lapponica" title="Flora Lapponica">Flora Lapponica</a> (1737), <a href="/wiki/Carl_Linnaeus" title="Carl Linnaeus">Carl von Linné</a> described a recipe for tätmjölk and wrote that any species of butterwort could be used to make it.<a href="#cite_note-Verumjournalen-tätmjölk-65">[65]</a> <a href="/wiki/Sundew" class="mw-redirect" title="Sundew">Sundew</a> and <a href="/wiki/Butterwort" class="mw-redirect" title="Butterwort">butterwort</a> are <a href="/wiki/Carnivorous_plant" title="Carnivorous plant">carnivorous plants</a> that have <a href="/wiki/Protease" title="Protease">enzymes that degrade proteins</a>,<a href="#cite_note-pitcherPlantProjectLitReview-68">[68]</a> which make the milk thick. How butterwort influences the production of tätmjölk is not completely understood – lactic acid bacteria have not been isolated during analyses of butterwort.[<a href="/wiki/Wikipedia:Please_clarify" title="Wikipedia:Please clarify">clarification needed</a>]<a href="#cite_note-Verumjournalen-tätmjölk-65">[65]</a> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=9" title="Edit section: See also">edit</a>]</div> <ul><li><a href="/wiki/Cuisine_of_Sweden" class="mw-redirect" title="Cuisine of Sweden">Cuisine of Sweden</a></li> <li><a href="/wiki/Amasi" title="Amasi">Amasi</a></li> <li><a href="/wiki/Kumis" title="Kumis">Kumis</a></li> <li><a href="/wiki/Skyr" title="Skyr">Skyr</a></li> <li><a href="/wiki/Yogurt" title="Yogurt">Yogurt</a></li> <li><a href="/wiki/Ayran" title="Ayran">Ayran</a></li> <li><a href="/wiki/Viili" title="Viili">Viili</a></li> <li><a href="/wiki/Matzoon" title="Matzoon">Matzoon</a></li> <li><a href="/wiki/Buttermilk" title="Buttermilk">Buttermilk</a></li> <li><a href="/wiki/Kefir" title="Kefir">Kefir</a></li> <li><a href="/wiki/List_of_dairy_products" title="List of dairy products">List of dairy products</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=10" title="Edit section: Notes">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-arlaFil-1">^ <a href="#cite_ref-arlaFil_1-0">a</a> <a href="#cite_ref-arlaFil_1-1">b</a> <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372">"Filmjölk"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372">the original</a> on 2007-08-08. Retrieved 2007-06-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17372&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-arlaEkoFil-2">^ <a href="#cite_ref-arlaEkoFil_2-0">a</a> <a href="#cite_ref-arlaEkoFil_2-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070820154056/http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx">"Ekologisk filmjölk odd milk"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx">the original</a> on 2007-08-20. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Ekologisk+filmj%C3%B6lk+odd+milk&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fstorkok.arla.se%2FSites%2FStorkok%2FTemplates%2FProduct____997.aspx&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-kulturmjoelk-grundfakta-3">^ <a href="#cite_ref-kulturmjoelk-grundfakta_3-0">a</a> <a href="#cite_ref-kulturmjoelk-grundfakta_3-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20060513225224/http://www.mjolkframjandet.se/faktabank/fakta_om_mjolkprodukter/grundfakta/kulturmjolk_-_grundfakta">"Kulturmjölk - grundfakta"</a> (in Swedish). Mjölkfrämjandet. 2005. Archived from <a rel="nofollow" class="external text" href="http://www.mjolkframjandet.se/faktabank/fakta_om_mjolkprodukter/grundfakta/kulturmjolk_-_grundfakta">the original</a> on 2006-05-13. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Kulturmj%C3%B6lk+-+grundfakta&rft.pub=Mj%C3%B6lkfr%C3%A4mjandet&rft.date=2005&rft_id=http%3A%2F%2Fwww.mjolkframjandet.se%2Ffaktabank%2Ffakta_om_mjolkprodukter%2Fgrundfakta%2Fkulturmjolk_-_grundfakta&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-4"><a href="#cite_ref-4">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAlf1919" class="citation book cs1 cs1-prop-foreign-lang-source">Alf, Torp (1919). Nynorsk etymologisk ordbok (in Norwegian). Kristiania: Aschehoug. p. 637.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nynorsk+etymologisk+ordbok&rft.place=Kristiania&rft.pages=637&rft.pub=Aschehoug&rft.date=1919&rft.aulast=Alf&rft.aufirst=Torp&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-5"><a href="#cite_ref-5">^</a> <a rel="nofollow" class="external text" href="http://www.naringslivshistoria.se/templates/Arla/Article.aspx?id=1996&ArticleID=2182&CategoryID=&epslanguage=SV">Även Linné åt filmjölk, www.naringslivshistoria.se</a>[<a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">permanent dead link</a>‍] </li> <li id="cite_note-Arla-filmjoelk-6">^ <a href="#cite_ref-Arla-filmjoelk_6-0">a</a> <a href="#cite_ref-Arla-filmjoelk_6-1">b</a> <a href="#cite_ref-Arla-filmjoelk_6-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372">"Filmjölk: Filmjölk"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372">the original</a> on 2007-08-08. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk%3A+Filmj%C3%B6lk&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17372&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-laangfil-7">^ <a href="#cite_ref-laangfil_7-0">a</a> <a href="#cite_ref-laangfil_7-1">b</a> <a href="#cite_ref-laangfil_7-2">c</a> <a href="#cite_ref-laangfil_7-3">d</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070808010246/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17375">"Filmjölk: Långfil"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://www3.arla.se/Default____17791.aspx?SelectedMenuItem=17375">the original</a> on 2007-08-08. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk%3A+L%C3%A5ngfil&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww3.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17375&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-ArlaTimeLine-8">^ <a href="#cite_ref-ArlaTimeLine_8-0">a</a> <a href="#cite_ref-ArlaTimeLine_8-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070702073632/http://www.arlafoods.se/templates/PlainPage2.aspx?id=6530">"Arla genom åren"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://www.arlafoods.se/templates/PlainPage2.aspx?id=6530">the original</a> on 2007-07-02. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Arla+genom+%C3%A5ren&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww.arlafoods.se%2Ftemplates%2FPlainPage2.aspx%3Fid%3D6530&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-arlaAll-9">^ <a href="#cite_ref-arlaAll_9-0">a</a> <a href="#cite_ref-arlaAll_9-1">b</a> <a href="#cite_ref-arlaAll_9-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070928013125/http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf">"Mjölkkultur och kulturmjölk"</a> (PDF) (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://storkok.arla.se/upload/UngaKockar/pdf/grav_djupt/gravdjupt_fil.pdf">the original</a> (PDF) on 2007-09-28. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Mj%C3%B6lkkultur+och+kulturmj%C3%B6lk&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fstorkok.arla.se%2Fupload%2FUngaKockar%2Fpdf%2Fgrav_djupt%2Fgravdjupt_fil.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-onaka-10">^ <a href="#cite_ref-onaka_10-0">a</a> <a href="#cite_ref-onaka_10-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070808004321/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17285">"Filmjölk: Onaka"</a> (in Swedish). Arla Foods. Archived from <a rel="nofollow" class="external text" href="http://www4.arla.se/Default____17791.aspx?SelectedMenuItem=17285">the original</a> on 2007-08-08. Retrieved 2007-06-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk%3A+Onaka&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww4.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17285&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-verum-11">^ <a href="#cite_ref-verum_11-0">a</a> <a href="#cite_ref-verum_11-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20071022074648/http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=%2Fvehalsofil.asp&varpresentqs=mnu%3D106&mnu2=361&mnu3=532&redir=1">"Verum Hälsofil 0,5 % och 4,0 %"</a> (in Swedish). Norrmejerier. Archived from <a rel="nofollow" class="external text" href="http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=/vehalsofil.asp&varpresentqs=mnu%3D106%26mnu2%3D361%26mnu3%3D532&redir=1">the original</a> on 2007-10-22. 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Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Translation+of%3A+fil&rft.pub=Language+Council+of+Sweden%3A+Institute+for+Language+and+Folklore&rft_id=http%3A%2F%2Flexin.nada.kth.se%2Fcgi-bin%2Fswe-eng&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-skaanemejerierEn-13"><a href="#cite_ref-skaanemejerierEn_13-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070928055901/http://www.skanemejerier.com/cmcore.asp?c=ourbrands-widechoice&sm=414&tm=414&pid=420">"A wide choice: Products for its own specific purpose"</a> (in Swedish). Skånemejerier. Archived from <a rel="nofollow" class="external text" href="http://www.skanemejerier.com/cmcore.asp?c=ourbrands-widechoice&sm=414&tm=414&pid=420">the original</a> on 2007-09-28. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=A+wide+choice%3A+Products+for+its+own+specific+purpose&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.com%2Fcmcore.asp%3Fc%3Dourbrands-widechoice%26sm%3D414%26tm%3D414%26pid%3D420&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-proviva-14"><a href="#cite_ref-proviva_14-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070928055854/http://www.skanemejerier.com/cmcore.asp?c=functionalfood-proviva&sm=408&tm=408&pid=412">"What is Proviva: The probiotic bacteria LP 299v"</a> (in Swedish). Skånemejerier. Archived from <a rel="nofollow" class="external text" href="http://www.skanemejerier.com/cmcore.asp?c=functionalfood-proviva&sm=408&tm=408&pid=412">the original</a> on 2007-09-28. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What+is+Proviva%3A+The+probiotic+bacteria+LP+299v&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.com%2Fcmcore.asp%3Fc%3Dfunctionalfood-proviva%26sm%3D408%26tm%3D408%26pid%3D412&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-15"><a href="#cite_ref-15">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070622183151/http://www.arlafoods.com/APPL/HJ/HJ202COM/HJ202D01.NSF/O/59559AE2472D3B1BC1257068003E8E8E">"Milk-based drinks provide strong competition to fizzy drinks"</a>. Arla Foods. 2003-02-28. Archived from <a rel="nofollow" class="external text" href="http://www.arlafoods.com/appl/HJ/HJ202COM/HJ202D01.NSF/O/59559AE2472D3B1BC1257068003E8E8E">the original</a> on 2007-06-22. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Milk-based+drinks+provide+strong+competition+to+fizzy+drinks&rft.pub=Arla+Foods&rft.date=2003-02-28&rft_id=http%3A%2F%2Fwww.arlafoods.com%2Fappl%2FHJ%2FHJ202COM%2FHJ202D01.NSF%2FO%2F59559AE2472D3B1BC1257068003E8E8E&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-16"><a href="#cite_ref-16">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://eur-lex.europa.eu/Notice.do?mode=dbl&lang=en&lng1=en,sv&lng2=bg,cs,da,de,el,en,es,et,fi,fr,ga,hu,it,lt,lv,nl,pl,pt,ro,sk,sl,sv,&val=419375:cs&page=3&hwords=filmj%C3%B6lk~">"Commission Regulation (EC) No 2091/2005 of 15 December 2005 publishing, for 2006, the agricultural product nomenclature for export refunds introduced by Regulation (EEC) No 3846/87"</a>. Office for Official Publications of the European Communities. 2005-12-15. Retrieved 2007-07-03.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Commission+Regulation+%28EC%29+No+2091%2F2005+of+15+December+2005+publishing%2C+for+2006%2C+the+agricultural+product+nomenclature+for+export+refunds+introduced+by+Regulation+%28EEC%29+No+3846%2F87&rft.pub=Office+for+Official+Publications+of+the+European+Communities&rft.date=2005-12-15&rft_id=http%3A%2F%2Feur-lex.europa.eu%2FNotice.do%3Fmode%3Ddbl%26lang%3Den%26lng1%3Den%2Csv%26lng2%3Dbg%2Ccs%2Cda%2Cde%2Cel%2Cen%2Ces%2Cet%2Cfi%2Cfr%2Cga%2Chu%2Cit%2Clt%2Clv%2Cnl%2Cpl%2Cpt%2Cro%2Csk%2Csl%2Csv%2C%26val%3D419375%3Acs%26page%3D3%26hwords%3Dfilmj%25C3%25B6lk~&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-valio-17">^ <a href="#cite_ref-valio_17-0">a</a> <a href="#cite_ref-valio_17-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation journal cs1"><a rel="nofollow" class="external text" href="http://www.valio.fi/portal/page/portal/valiocom/Valio_Today/Publications/valio_foods___functionals05102006130335/2003.pdf#page=3">"The World of Fermented Milks, Part 4: Viili and Långfil – exotic fermented products from Scandinavia"</a> (PDF). Valio Foods & Functionals. 2003 (2). Valio: 3–5. 2003. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Valio+Foods+%26+Functionals&rft.atitle=The+World+of+Fermented+Milks%2C+Part+4%3A+Viili+and+L%C3%A5ngfil+%E2%80%93+exotic+fermented+products+from+Scandinavia&rft.volume=2003&rft.issue=2&rft.pages=3-5&rft.date=2003&rft_id=http%3A%2F%2Fwww.valio.fi%2Fportal%2Fpage%2Fportal%2Fvaliocom%2FValio_Today%2FPublications%2Fvalio_foods___functionals05102006130335%2F2003.pdf%23page%3D3&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988">[<a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">permanent dead link</a>‍] </li> <li id="cite_note-cdc-18"><a href="#cite_ref-cdc_18-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070927040533/http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568">"Fermented Milk Products"</a>. Canadian Dairy Commission. 2007-06-06. Archived from <a rel="nofollow" class="external text" href="http://www.milkingredients.ca/dcp/article_e.asp?catid=145&page=2568">the original</a> on 2007-09-27. Retrieved 2007-06-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Fermented+Milk+Products&rft.pub=Canadian+Dairy+Commission&rft.date=2007-06-06&rft_id=http%3A%2F%2Fwww.milkingredients.ca%2Fdcp%2Farticle_e.asp%3Fcatid%3D145%26page%3D2568&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-19"><a href="#cite_ref-19">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCarlssonD._Bratthall1985" class="citation journal cs1">Carlsson, P.; D. Bratthall (July 1985). "Secretory and serum antibodies against Streptococcus lactis, Streptococcus thermophilus, and Lactobacillus bulgaricus in relation to ingestion of fermented milk products". Acta Odontol Scand. 43 (3): 147–53. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.3109%2F00016358509064145">10.3109/00016358509064145</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/3933276">3933276</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Acta+Odontol+Scand&rft.atitle=Secretory+and+serum+antibodies+against+Streptococcus+lactis%2C+Streptococcus+thermophilus%2C+and+Lactobacillus+bulgaricus+in+relation+to+ingestion+of+fermented+milk+products&rft.volume=43&rft.issue=3&rft.pages=147-53&rft.date=1985-07&rft_id=info%3Adoi%2F10.3109%2F00016358509064145&rft_id=info%3Apmid%2F3933276&rft.aulast=Carlsson&rft.aufirst=P.&rft.au=D.+Bratthall&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-20"><a href="#cite_ref-20">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDoeff1993" class="citation news cs1">Doeff, Gail Rosenbaum (1993-02-01). <a rel="nofollow" class="external text" href="http://findarticles.com/p/articles/mi_m3301/is_n2_v94/ai_13995750">"All about Arla - Arla Ekonomisk Forening gears up for European Common Market"</a>. Dairy Foods. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=All+about+Arla+-+Arla+Ekonomisk+Forening+gears+up+for+European+Common+Market&rft.date=1993-02-01&rft.aulast=Doeff&rft.aufirst=Gail+Rosenbaum&rft_id=http%3A%2F%2Ffindarticles.com%2Fp%2Farticles%2Fmi_m3301%2Fis_n2_v94%2Fai_13995750&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-21"><a href="#cite_ref-21">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.gemcultures.com/dairy_cultures.htm">"Self-Renewing DAIRY Cultures: FRESH FIL MJÖLK (from Sweden)"</a>. gemcultures.com. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Self-Renewing+DAIRY+Cultures%3A+FRESH+FIL+MJ%C3%96LK+%28from+Sweden%29&rft.pub=gemcultures.com&rft_id=http%3A%2F%2Fwww.gemcultures.com%2Fdairy_cultures.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-22"><a href="#cite_ref-22">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://store.anahatabalance.com/filmjstcu.html">"Fil Mjölk Dairy/Soy Starter Culture"</a>. Anahata Balance. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Fil+Mj%C3%B6lk+Dairy%2FSoy+Starter+Culture&rft.pub=Anahata+Balance&rft_id=http%3A%2F%2Fstore.anahatabalance.com%2Ffilmjstcu.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-fermentedtreasures-23"><a href="#cite_ref-fermentedtreasures_23-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.fermentedtreasures.com/yogurt.html">"Fermented Treasures: Cultured Food and Beverage Starter Cultures"</a>. fermentedtreasures.com. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Fermented+Treasures%3A+Cultured+Food+and+Beverage+Starter+Cultures&rft.pub=fermentedtreasures.com&rft_id=http%3A%2F%2Fwww.fermentedtreasures.com%2Fyogurt.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-RILF-24">^ <a href="#cite_ref-RILF_24-0">a</a> <a href="#cite_ref-RILF_24-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070930023627/http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige">"Får man fil i Sverige?"</a> (in Swedish). <a href="/wiki/Research_Institute_for_the_Languages_of_Finland" class="mw-redirect" title="Research Institute for the Languages of Finland">Research Institute for the Languages of Finland</a>. April 1997. Archived from <a rel="nofollow" class="external text" href="http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige">the original</a> on 2007-09-30. Retrieved 2007-08-21. <q>Vår härliga fil motsvaras i Sverige av filbunke som filvännerna får laga hemma eftersom den inte saluförs av de svenska mejerierna. Surmjölk kan svensken missförstå som mjölk som förfarits eller förskämts (inte farit illa), så säg hellre filmjölk i Sverige även om det inte är riktigt samma sak.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=F%C3%A5r+man+fil+i+Sverige%3F&rft.pub=Research+Institute+for+the+Languages+of+Finland&rft.date=1997-04&rft_id=http%3A%2F%2Fwww.kotus.fi%2Findex.phtml%3Fl%3Dsv%26s%3D666%23FrmanfiliSverige&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-25"><a href="#cite_ref-25">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070928013236/http://www.norrmejerier.se/konsument/produktfakta.asp?topTom=ko&mnu=&mnu2=&mnu3=&mnu4=&artikelnr=0287">"Fil > Hallon/Vanilj, Citron/Vanilj, Hallon/Blåbär, Jordgubb"</a> (in Swedish). Norrmejerier. Archived from <a rel="nofollow" class="external text" href="http://www.norrmejerier.se/konsument/produktfakta.asp?topTom=ko&mnu=&mnu2=&mnu3=&mnu4=&artikelnr=0287">the original</a> on 2007-09-28. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Fil+%3E+Hallon%2FVanilj%2C+Citron%2FVanilj%2C+Hallon%2FBl%C3%A5b%C3%A4r%2C+Jordgubb&rft.pub=Norrmejerier&rft_id=http%3A%2F%2Fwww.norrmejerier.se%2Fkonsument%2Fproduktfakta.asp%3FtopTom%3Dko%26mnu%3D%26mnu2%3D%26mnu3%3D%26mnu4%3D%26artikelnr%3D0287&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-26"><a href="#cite_ref-26">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20010210042537/http://www.gefleortensmejeri.se/produkter/produkter.htm">"Hallonfil 2,6 %"</a> (in Swedish). Gefleortens Mejeri. Archived from <a rel="nofollow" class="external text" href="http://www.gefleortensmejeri.se/produkter/produkter.htm">the original</a> on 2001-02-10. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Hallonfil+2%2C6+%25&rft.pub=Gefleortens+Mejeri&rft_id=http%3A%2F%2Fwww.gefleortensmejeri.se%2Fprodukter%2Fprodukter.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-falkopingsmejeri-27">^ <a href="#cite_ref-falkopingsmejeri_27-0">a</a> <a href="#cite_ref-falkopingsmejeri_27-1">b</a> <a href="#cite_ref-falkopingsmejeri_27-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.falkopingsmejeri.se/category.php?categoryID=72">"Filmjölk"</a> (in Swedish). Falköpings Mejeri. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk&rft.pub=Falk%C3%B6pings+Mejeri&rft_id=http%3A%2F%2Fwww.falkopingsmejeri.se%2Fcategory.php%3FcategoryID%3D72&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-NEOrdbok-filmjölk-28"><a href="#cite_ref-NEOrdbok-filmjölk_28-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSpråkdata,_Göteborgs_universitet2000" class="citation book cs1 cs1-prop-foreign-lang-source">Språkdata, <a href="/wiki/University_of_Gothenburg" title="University of Gothenburg">Göteborgs universitet</a> (2000). <a href="/wiki/Nationalencyklopedin" title="Nationalencyklopedin">Nationalencyklopedins</a> ordbok (in Swedish). <a href="/wiki/H%C3%B6gan%C3%A4s" title="Höganäs">Höganäs</a>: Bra Böcker. p. 400. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/91-7133-802-0" title="Special:BookSources/91-7133-802-0"><bdi>91-7133-802-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nationalencyklopedins+ordbok&rft.place=H%C3%B6gan%C3%A4s&rft.pages=400&rft.pub=Bra+B%C3%B6cker&rft.date=2000&rft.isbn=91-7133-802-0&rft.au=Spr%C3%A5kdata%2C+G%C3%B6teborgs+universitet&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-29"><a href="#cite_ref-29">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17400">"Filmjölk: Mellanfil"</a> (in Swedish). Arla Foods. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk%3A+Mellanfil&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17400&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-30"><a href="#cite_ref-30">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.arla.se/Default____17791.aspx?SelectedMenuItem=20187">"Filmjölk: Lättfil"</a> (in Swedish). Arla Foods. 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Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Bolln%C3%A4sfil+Vanilj&rft.pub=Milko&rft_id=http%3A%2F%2Fwww.milko.se%2Ftemplates%2FProduct.aspx%3Fid%3D466&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-35"><a href="#cite_ref-35">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://fjall.se/">"Fjällfil(R)"</a>. Fjällfil(R) (in Swedish). Norrmejerier. Retrieved 2023-09-06.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Fj%C3%A4llfil%28R%29&rft.atitle=Fj%C3%A4llfil%28R%29&rft_id=https%3A%2F%2Ffjall.se%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-fil-fi-se-36"><a href="#cite_ref-fil-fi-se_36-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070930023627/http://www.kotus.fi/index.phtml?l=sv&s=666#FrmanfiliSverige">"Får man fil i Sverige?"</a> (in Swedish). <a href="/wiki/Research_Institute_for_the_Languages_of_Finland" class="mw-redirect" title="Research Institute for the Languages of Finland">Research Institute for the Languages of Finland</a>. 2007-01-02. 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Retrieved 2014-06-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Viilit&rft.pub=Valio&rft_id=http%3A%2F%2Fwww.valio.fi%2Ftuotteet%2Fviilit%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-filbunkeMilko-38"><a href="#cite_ref-filbunkeMilko_38-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.milko.se/templates/Product.aspx?id=469">"Filbunke"</a> (in Swedish). Milko. 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Retrieved 2007-08-25.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Lactobacillus+acidophilus&rft.pub=University+of+Maryland+Medical+Center&rft.date=2002-04-01&rft_id=http%3A%2F%2Fwww.umm.edu%2Faltmed%2Farticles%2Flactobacillus-000310.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-43"><a href="#cite_ref-43">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070826120914/http://www.umm.edu/altmed/articles/lactobacillus-000310.htm">"Lactobacillus acidophilus"</a>. <a href="/wiki/University_of_Maryland_Medical_Center" title="University of Maryland Medical Center">University of Maryland Medical Center</a>. 2002-04-01. 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Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Filmj%C3%B6lk%3A+Cultura+aktiv+fil&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww5.arla.se%2FDefault____17791.aspx%3FSelectedMenuItem%3D17342&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-46"><a href="#cite_ref-46">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070820162907/http://www.arlafoods.se/templates/Pressrelease.aspx?id=6995">"Arlas Cultura smakar och gör gott"</a> (in Swedish). Arla Foods. 2004-02-25. Archived from <a rel="nofollow" class="external text" href="http://www.arlafoods.se/templates/Pressrelease.aspx?id=6995">the original</a> on 2007-08-20. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Arlas+Cultura+smakar+och+g%C3%B6r+gott&rft.pub=Arla+Foods&rft.date=2004-02-25&rft_id=http%3A%2F%2Fwww.arlafoods.se%2Ftemplates%2FPressrelease.aspx%3Fid%3D6995&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-47"><a href="#cite_ref-47">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070927005146/http://www.livsmedelssverige.org/nytt/press/1268.htm">"Arla världspatent på ny laktobacill"</a> (in Swedish). LivsmedelsSverige SLU. 2001-08-15. Archived from <a rel="nofollow" class="external text" href="http://www.livsmedelssverige.org/nytt/press/1268.htm">the original</a> on 2007-09-27. Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Arla+v%C3%A4rldspatent+p%C3%A5+ny+laktobacill&rft.pub=LivsmedelsSverige+SLU&rft.date=2001-08-15&rft_id=http%3A%2F%2Fwww.livsmedelssverige.org%2Fnytt%2Fpress%2F1268.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-48"><a href="#cite_ref-48">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.arla.se/Default____17596.aspx">"Lactobacillus F19"</a> (in Swedish). Arla Foods. Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Lactobacillus+F19&rft.pub=Arla+Foods&rft_id=http%3A%2F%2Fwww.arla.se%2FDefault____17596.aspx&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-49"><a href="#cite_ref-49">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLopitz-OtsoaRementeria,_Aitor;_Elguezabal,_Natalia;_Garaizar,_Javier2006" class="citation journal cs1">Lopitz-Otsoa, Fernando; Rementeria, Aitor; Elguezabal, Natalia; Garaizar, Javier (2006). <a rel="nofollow" class="external text" href="http://www.reviberoammicol.com/2006-23/067074.pdf">"Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities"</a> (PDF). Revista Iberoamericana de Micología. 23 (2): 67–74. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fs1130-1406%2806%2970016-x">10.1016/s1130-1406(06)70016-x</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/16854180">16854180</a>. Retrieved 2007-08-26.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Revista+Iberoamericana+de+Micolog%C3%ADa&rft.atitle=Kefir%3A+A+symbiotic+yeast-bacteria+community+with+alleged+healthy+capabilities&rft.volume=23&rft.issue=2&rft.pages=67-74&rft.date=2006&rft_id=info%3Adoi%2F10.1016%2Fs1130-1406%2806%2970016-x&rft_id=info%3Apmid%2F16854180&rft.aulast=Lopitz-Otsoa&rft.aufirst=Fernando&rft.au=Rementeria%2C+Aitor%3B+Elguezabal%2C+Natalia%3B+Garaizar%2C+Javier&rft_id=http%3A%2F%2Fwww.reviberoammicol.com%2F2006-23%2F067074.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"><code class="cs1-code">{{<a href="/wiki/Template:Cite_journal" title="Template:Cite journal">cite journal</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>) </li> <li id="cite_note-50"><a href="#cite_ref-50">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.milko.se/templates/Product.aspx?id=295">"Philura Original"</a> (in Swedish). Milko. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Philura+Original&rft.pub=Milko&rft_id=http%3A%2F%2Fwww.milko.se%2Ftemplates%2FProduct.aspx%3Fid%3D295&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-51"><a href="#cite_ref-51">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.milko.se/templates/Product.aspx?id=616">"Philura äpple & nypon"</a> (in Swedish). Milko. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Philura+%C3%A4pple+%26+nypon&rft.pub=Milko&rft_id=http%3A%2F%2Fwww.milko.se%2Ftemplates%2FProduct.aspx%3Fid%3D616&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-52"><a href="#cite_ref-52">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.milko.se/upload/GlobalMeny/ForetagetMilko/FinansiellInformation/Årsredovisning+2003.pdf#page=13">"Milko årsredovisning 2003: Filmjölk"</a> (PDF) (in Swedish). Milko. 2003. p. 13. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Milko+%C3%A5rsredovisning+2003%3A+Filmj%C3%B6lk&rft.pages=13&rft.pub=Milko&rft.date=2003&rft_id=http%3A%2F%2Fwww.milko.se%2Fupload%2FGlobalMeny%2FForetagetMilko%2FFinansiellInformation%2F%C3%85rsredovisning%2B2003.pdf%23page%3D13&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-verum-probiotic-53">^ <a href="#cite_ref-verum-probiotic_53-0">a</a> <a href="#cite_ref-verum-probiotic_53-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070918042320/http://www.verum.se/bib/nm.asp?Documentkey=366B7FF1398ED1C2C1256DC700249207&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9">"Premiär för smaksatt Verum Hälsofil"</a> (in Swedish). Norrmejerier. 2002-04-22. Archived from <a rel="nofollow" class="external text" href="http://www.verum.se/bib/nm.asp?Documentkey=366B7FF1398ED1C2C1256DC700249207&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9">the original</a> on 2007-09-18. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Premi%C3%A4r+f%C3%B6r+smaksatt+Verum+H%C3%A4lsofil&rft.pub=Norrmejerier&rft.date=2002-04-22&rft_id=http%3A%2F%2Fwww.verum.se%2Fbib%2Fnm.asp%3FDocumentkey%3D366B7FF1398ED1C2C1256DC700249207%26DocumentCategoryKey%3DB716C33872CE35C5C1256DBF003D3EB9&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-54"><a href="#cite_ref-54">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20071010234233/http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=%2Fbib%2Fnm.asp&varpresentqs=Documentkey%3DCA0C5F5F664AC396C1256DC7002BC66F&DocumentCategoryKey=B716C33872CE35C5C1256DBF003D3EB9&redir=1">"Nyttiga bakterier bringar ordning i oroliga sommarmagar"</a> (in Swedish). Norrmejerier. 2003-07-01. Archived from <a rel="nofollow" class="external text" href="http://www.verum.se/default0.asp?varpresentdomain=www.verum.se&varpresenturl=/bib/nm.asp&varpresentqs=Documentkey%3DCA0C5F5F664AC396C1256DC7002BC66F%26DocumentCategoryKey%3DB716C33872CE35C5C1256DBF003D3EB9&redir=1">the original</a> on 2007-10-10. Retrieved 2007-08-25.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Nyttiga+bakterier+bringar+ordning+i+oroliga+sommarmagar&rft.pub=Norrmejerier&rft.date=2003-07-01&rft_id=http%3A%2F%2Fwww.verum.se%2Fdefault0.asp%3Fvarpresentdomain%3Dwww.verum.se%26varpresenturl%3D%2Fbib%2Fnm.asp%26varpresentqs%3DDocumentkey%253DCA0C5F5F664AC396C1256DC7002BC66F%2526DocumentCategoryKey%253DB716C33872CE35C5C1256DBF003D3EB9%26redir%3D1&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-55"><a href="#cite_ref-55">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51292&prod=p;FC">"Öresundsfil naturell fil 1,0 L"</a> (in Swedish). Skånemejerier. Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%C3%96resundsfil+naturell+fil+1%2C0+L&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.se%2Fprodukter%2Fproduktkatalog%2FsokSpecifik%2Fartsida.asp%3FMnuPunkt%3D16%26artnr%3D51292%26prod%3Dp%3BFC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-56"><a href="#cite_ref-56">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51293&prod=p;FC">"Öresundsfil björnbärsfil 1,0 L"</a> (in Swedish). Skånemejerier. Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%C3%96resundsfil+bj%C3%B6rnb%C3%A4rsfil+1%2C0+L&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.se%2Fprodukter%2Fproduktkatalog%2FsokSpecifik%2Fartsida.asp%3FMnuPunkt%3D16%26artnr%3D51293%26prod%3Dp%3BFC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-57"><a href="#cite_ref-57">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=51296&prod=p;FC">"Öresundsfil vanilj 1,0 L"</a> (in Swedish). Skånemejerier. Retrieved 2007-07-01.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%C3%96resundsfil+vanilj+1%2C0+L&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.se%2Fprodukter%2Fproduktkatalog%2FsokSpecifik%2Fartsida.asp%3FMnuPunkt%3D16%26artnr%3D51296%26prod%3Dp%3BFC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-58"><a href="#cite_ref-58">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUhlin2000" class="citation journal cs1 cs1-prop-foreign-lang-source">Uhlin, Torbjörn (2000). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20030430191744/http://www.snf.se/sveriges-natur/artikel.cfm?CFID=53362&CFTOKEN=68576985&id=102">"Mjölkbonde med koll på miljön"</a>. Sveriges Natur (in Swedish). 2000 (3–4). Archived from <a rel="nofollow" class="external text" href="http://www.snf.se/sveriges-natur/artikel.cfm?CFID=7361660&CFTOKEN=30037775&id=102">the original</a> on April 30, 2003. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Sveriges+Natur&rft.atitle=Mj%C3%B6lkbonde+med+koll+p%C3%A5+milj%C3%B6n&rft.volume=2000&rft.issue=3%E2%80%934&rft.date=2000&rft.aulast=Uhlin&rft.aufirst=Torbj%C3%B6rn&rft_id=http%3A%2F%2Fwww.snf.se%2Fsveriges-natur%2Fartikel.cfm%3FCFID%3D7361660%26CFTOKEN%3D30037775%26id%3D102&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-59"><a href="#cite_ref-59">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.skanemejerier.se/produkter/produktkatalog/sokSpecifik/artsida.asp?MnuPunkt=16&artnr=57200&prod=p;FS">"ProViva Naturell Filmjölk"</a> (in Swedish). Skånemejerier. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=ProViva+Naturell+Filmj%C3%B6lk&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.skanemejerier.se%2Fprodukter%2Fproduktkatalog%2FsokSpecifik%2Fartsida.asp%3FMnuPunkt%3D16%26artnr%3D57200%26prod%3Dp%3BFS&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-60"><a href="#cite_ref-60">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAhrné2006" class="citation web cs1 cs1-prop-foreign-lang-source">Ahrné, Siv (2006). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20070801204433/http://www.mejeriteknisktforum.org/Dok/ProViva_ett_levande_livsmedel.pdf#page=10">"ProViva – ett levande livsmedel"</a> (PDF) (in Swedish). Mejeritekniskt Forum. p. 10. Archived from <a rel="nofollow" class="external text" href="http://www.mejeriteknisktforum.org/Dok/ProViva_ett_levande_livsmedel.pdf#page=10">the original</a> (PDF) on 2007-08-01. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=ProViva+%E2%80%93+ett+levande+livsmedel&rft.pages=10&rft.pub=Mejeritekniskt+Forum&rft.date=2006&rft.aulast=Ahrn%C3%A9&rft.aufirst=Siv&rft_id=http%3A%2F%2Fwww.mejeriteknisktforum.org%2FDok%2FProViva_ett_levande_livsmedel.pdf%23page%3D10&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-61"><a href="#cite_ref-61">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070929225111/http://www.probi.com/standard.asp?id=6">"Lactobacillus Plantarum 299v"</a>. Probi AB. Archived from <a rel="nofollow" class="external text" href="http://www.probi.com/standard.asp?id=6">the original</a> on 2007-09-29. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Lactobacillus+Plantarum+299v&rft.pub=Probi+AB&rft_id=http%3A%2F%2Fwww.probi.com%2Fstandard.asp%3Fid%3D6&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-62"><a href="#cite_ref-62">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.proviva.com/upload/pdf/FAQ.pdf#page=6">"ProViva Frågor och svar"</a> (PDF) (in Swedish). Skånemejerier. p. 6. Retrieved 2007-06-30.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=ProViva+Fr%C3%A5gor+och+svar&rft.pages=6&rft.pub=Sk%C3%A5nemejerier&rft_id=http%3A%2F%2Fwww.proviva.com%2Fupload%2Fpdf%2FFAQ.pdf%23page%3D6&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-63"><a href="#cite_ref-63">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070929225117/http://www.probi.com/GetFile.asp?id=87">"Documentation of Lactobacillus plantarum 299v"</a>. Probi AB. 2004. Archived from <a rel="nofollow" class="external text" href="http://www.probi.com/GetFile.asp?id=87">the original</a> (DOC) on 2007-09-29. Retrieved 2007-07-19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Documentation+of+Lactobacillus+plantarum+299v&rft.pub=Probi+AB&rft.date=2004&rft_id=http%3A%2F%2Fwww.probi.com%2FGetFile.asp%3Fid%3D87&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-VirtuellaFloran-64"><a href="#cite_ref-VirtuellaFloran_64-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFArne_AnderbergAnna-Lena_Anderberg1999" class="citation web cs1 cs1-prop-foreign-lang-source">Arne Anderberg; Anna-Lena Anderberg (1999-10-13). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210430002615/http://linnaeus.nrm.se/flora/di/drosera/drose/welcome.html">"Den virtuella floran: Drosera L.: Sileshår"</a> (in Swedish). Naturhistoriska riksmuseet. Archived from <a rel="nofollow" class="external text" href="http://linnaeus.nrm.se/flora/di/drosera/drose/welcome.html">the original</a> on 2021-04-30. Retrieved 2007-07-18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Den+virtuella+floran%3A+Drosera+L.%3A+Silesh%C3%A5r&rft.pub=Naturhistoriska+riksmuseet&rft.date=1999-10-13&rft.au=Arne+Anderberg&rft.au=Anna-Lena+Anderberg&rft_id=http%3A%2F%2Flinnaeus.nrm.se%2Fflora%2Fdi%2Fdrosera%2Fdrose%2Fwelcome.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-Verumjournalen-tätmjölk-65">^ <a href="#cite_ref-Verumjournalen-tätmjölk_65-0">a</a> <a href="#cite_ref-Verumjournalen-tätmjölk_65-1">b</a> <a href="#cite_ref-Verumjournalen-tätmjölk_65-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation journal cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.verum.se/verumjournalen/Verumjournalen_2002.pdf#page=10">"Filmjölk från Linnés tid"</a> (PDF). Verumjournalen (in Swedish). 2002: 10. 2002. Retrieved 2007-07-18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Verumjournalen&rft.atitle=Filmj%C3%B6lk+fr%C3%A5n+Linn%C3%A9s+tid&rft.volume=2002&rft.pages=10&rft.date=2002&rft_id=http%3A%2F%2Fwww.verum.se%2Fverumjournalen%2FVerumjournalen_2002.pdf%23page%3D10&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988">[<a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">permanent dead link</a>‍] </li> <li id="cite_note-IdunsKokbok-66"><a href="#cite_ref-IdunsKokbok_66-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFÖstman1911" class="citation book cs1 cs1-prop-foreign-lang-source">Östman, Elisabeth (1911). "Recept på filmjölk, filbunke och långmjölk". <a rel="nofollow" class="external text" href="https://runeberg.org/idunskok/0165.html">Iduns kokbok</a> (in Swedish). Stockholm: Aktiebolaget Ljus, Isaac Marcus' Boktryckeriaktiebolag. p. 161. Retrieved 2007-07-18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Recept+p%C3%A5+filmj%C3%B6lk%2C+filbunke+och+l%C3%A5ngmj%C3%B6lk&rft.btitle=Iduns+kokbok&rft.place=Stockholm&rft.pages=161&rft.pub=Aktiebolaget+Ljus%2C+Isaac+Marcus%27+Boktryckeriaktiebolag&rft.date=1911&rft.aulast=%C3%96stman&rft.aufirst=Elisabeth&rft_id=https%3A%2F%2Fruneberg.org%2Fidunskok%2F0165.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-jarnriket-67"><a href="#cite_ref-jarnriket_67-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070322031437/http://www.jarnriket.com/bergsman/ramdokument/21-051_mjoelken.htm">"Vad gjorde man med mjölken?"</a> (in Swedish). Järnriket Gästrikland, Länsmuseet Gävleborg. Archived from <a rel="nofollow" class="external text" href="http://www.jarnriket.com/bergsman/ramdokument/21-051_mjoelken.htm">the original</a> on 2007-03-22. Retrieved 2007-08-05.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Vad+gjorde+man+med+mj%C3%B6lken%3F&rft.pub=J%C3%A4rnriket+G%C3%A4strikland%2C+L%C3%A4nsmuseet+G%C3%A4vleborg&rft_id=http%3A%2F%2Fwww.jarnriket.com%2Fbergsman%2Framdokument%2F21-051_mjoelken.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> <li id="cite_note-pitcherPlantProjectLitReview-68"><a href="#cite_ref-pitcherPlantProjectLitReview_68-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLindquist1975" class="citation web cs1">Lindquist, John A. (1975). <a rel="nofollow" class="external text" href="http://www.splammo.net/ppproj/litrev2.html">"Pitcher Plant Project: Literature Review: Part II: Digestive Activities of Carnivorous Plants"</a>. Retrieved 2007-11-12.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Pitcher+Plant+Project%3A+Literature+Review%3A+Part+II%3A+Digestive+Activities+of+Carnivorous+Plants&rft.date=1975&rft.aulast=Lindquist&rft.aufirst=John+A.&rft_id=http%3A%2F%2Fwww.splammo.net%2Fppproj%2Flitrev2.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2>[<a href="/w/index.php?title=Filmj%C3%B6lk&action=edit&section=11" title="Edit section: References">edit</a>]</div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFondénLeporantaSvensson2007" class="citation book cs1">Fondén, R; Leporanta, K; Svensson, U (2007). "Chapter 7. Nordic/Scandinavian Fermented Milk Products". In Tamime, Adnan (ed.). Fermented Milks. Blackwell. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1002%2F9780470995501.ch7">10.1002/9780470995501.ch7</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780632064588" title="Special:BookSources/9780632064588"><bdi>9780632064588</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chapter+7.+Nordic%2FScandinavian+Fermented+Milk+Products&rft.btitle=Fermented+Milks&rft.pub=Blackwell&rft.date=2007&rft_id=info%3Adoi%2F10.1002%2F9780470995501.ch7&rft.isbn=9780632064588&rft.aulast=Fond%C3%A9n&rft.aufirst=R&rft.au=Leporanta%2C+K&rft.au=Svensson%2C+U&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFilmj%C3%B6lk" class="Z3988"></li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" 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