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Fermented milk from Finland
Milk is seeded with viili starter and left undisturbed at about 20 °C for most of a day. Slime-making lactococci set it into a ropy gel, and the mould Geotrichum candidum grows a velvety skin on top.
| Cow milk | [yamane2021] |
| Viili starter, dried natural starter or a spoon of viili5 % (w/v) to activate a dry starter | In the study, dry starters were incubated 20 h in sterile milk, transferred to fresh milk, then sub-cultured three more times until active[rampanti2024] |
| Starter | backslop (dried natural starter or a spoon of viili), or a defined culture |
Total time across the recorded steps: 36 h – 44 h
What changes: A dried viili starter is revived by passing it through fresh milk
A laboratory protocol. The dry starter is added at 5 % (w/v) to sterilised milk, then moved into fresh sterilised milk after each round; after three more transfers it counted as active. Output: active viili starter.
Microbes at work in this step
lactic bacteria in the dry starter multiply, reaching about 9 log cfu/g after the first transfer
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
Milk is seeded with viili starter and left undisturbed at about 20 °C for most of a day. Slime-making lactococci set it into a ropy gel, and the mould Geotrichum candidum grows a velvety skin on top. Made in 4 steps over 36 h – 44 h. The longest step, leave undisturbed until set, takes 16–24 h (Yamane T. et al. 2021) and runs at 20–22.5 °C (Yamane T. et al. 2021). Lactococcus lactis subsp. cremoris and/or subsp. lactis, the slime-forming starter and Lactococcus lactis (dominant isolate) and Lactococcus cremoris from viili natural starters do most of the fermenting.
| Main step | 16–24 hReported[yamane2021] | Leave undisturbed until set |
|---|---|---|
| Temperature | 20–22.5 °CReported[yamane2021] | Leave undisturbed until set |
| Acidity | pH 6.4–6.6 → 4.27Measured[rampanti2024] | Revive a dried starter in milk |
Viili combines a slime-making lactococcal culture with a surface mould, so the set cup holds a long, stringy gel under a velvety skin.
Some lactococcal and enterococcal isolates from viili starters carried the histidine decarboxylase gene (hdcA), which can lead to histamine. The authors call this a first sign of a possible histamine risk from eating viili, and they tested the gene, not histamine in the product.
Every number is labelled with how it is known. How this atlas is made
Yamane and colleagues describe viili as a traditional fermented milk product that originated in Scandinavia. In modern practice, pasteurized milk is used and fermentation is carried out in a dairy plant with laboratory-grown cultures (Wikipedia).
