Fermentation benefits Yogurt and worldwide habits

What is Skyr?

Fermented milk of the world - what is skyr

For centuries, fermented milks have provided essential nutrients and health benefits in human diets.
Milk fermentation is as simple as adding live ferments to milk, leading to dozens of popular recipes around the world. How different are they? Get the science facts about Greek yogurt, lassi, skyr, laban, ayran, kefir… and many more.

Fermented milks around the World : Skyr

Skyr is a fermented fresh acid-curd soft cheese made from skim milk.

Intense straining gives it a dense texture, so thick that a spoon will stand up in it.

The cultural origins

Skyr is a central part of the Icelandic diet and culture, brought 900 years ago by the Vikings from Norway.
Originally made from ewe’s milk, it is produced from cow’s milk since the 20th century.

A specific double fermentation process : skim milk+lactic acid bacteria

Needed for good quality skyr:

  • Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, as in a classic yogurt
  • Feed on the sugar content of milk (mainly lactose) yielding lactic acid lowering sugar content, lowering pH that coagulates milk proteins
  • Lactobacilli produce aromatic diacetyl & acetaldehyde

Occasional in skyr:

  • Lactococcus spp & Lactobacillus casei
  • Feed on sugars to yield organic acid

Nutrition & health benefits

High in protein

  • May benefit weight loss by improving satiety in the long term
  • A key element of a quality breakfast by avoiding cravings and nibbling
  • Contributes to the maintenance of muscle mass, particularly interesting for athletes and elderly

Low in lactose

  • As 90% is transformed during fermentation or removed by straining
  • Also low in sugars

All the information about Skyr in one infography

What is skyr - part 1What is Skyr - part 2What is skyr - part 3

 

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