name: Ymer

flavor_db_name_variants: ymer

source: foodb

status: draft

food_db_id: Ymer

id: 638

name_scientific: null

description: Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days. Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk. Ymer is used in breakfasts, snacks, desserts, dressings and baking. The traditional breakfast topping is ymerdrys ("ymer sprinkle"), which is a mix of rugbrød breadcrumbs and brown sugar. 1 deciliter of ymer contains 146 kJ (35 kilocalories).

itis_id: null

wikipedia_id: Ymer_(dairy_product)

picture_file_name: 656.jpg

picture_content_type: image/jpeg

picture_file_size: 46256

picture_updated_at: 2012-04-20T09:28:52.000Z

legacy_id: null

food_group: Milk and milk products

food_subgroup: Fermented milk products

food_type: Type 2

created_at: 2011-12-02T23:00:55.000Z

updated_at: 2019-05-14T18:05:29.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: false

public_id: FOOD00638