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Mini-Review on Functional Characteristics of Viili and Manufacturing Process

Viili (viilia) is ropy and sticky traditional fermented milk that is produced in Scandinavia. In particular, it is popular in Finland. Viili is marked by mesophilic lactic acid bacteria (LAB), fungi and yeasts. The LAB identified in viili including, the acid-producing strains Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis, together with the aroma-producing strains Lactobacillus lactis subsp. Lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris. In addition, most traditional viili cultures also contain Geotrichum candidum fungi and several yeast strains including Kluyveromyces marxianus. These microorganisms are being used to produce exopolysaccharides which gives a ropey, gelatinous consistency and a pleasantly mild taste to viili. In addition to its ability to provide a thick body, viili has many of the functional activities including antioxidant, immunomodulatory, ACE Inhibitory and antitumor activity that make it useful in the treatment of cancer, inflammation, diabetes, genotoxicity, accelerated ageing, hypertension and heart diseases.

Author(s): Amr M Bakry

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