Talk:Filmjölk

message: If filmjölk is piimä, then its title should not be in a foreign language, because there are English terms, such as cultured buttermilk or sour milk. Maybe the article could be there for some country-specific customs, but not as a general article. Again, if it is Swedish, then it should not contain references to Finnish or German terms, because then these products are different.
See here  and 
:The same discussion is being held under the section above. /Habj 12:33, 20 Jun 2005 (UTC)
thread_title: Filmjölk?

message: Just for the record, the text about filmjölk on the Canadian Dairy Commission's website Fermented Milk Products and the text in this article were identical or nearly identical before I started to make changes to it on 30 June 2007.  Example:
CDC: Fermented Milk Products (Last Modified: 6/6/2007)                                                                                                                                                                                                                                                                             	Wikipedia (22:29, 22 May 2007)
Filmjölk is similar to yogurt or kefir, but it is fermented using different strains of bacteria, giving it a unique flavour.                                                                                                                                                                                                       	Fil is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste.
Filmjölk is eaten in the same way as yogurt, usually from a bowl using a spoon. It is sometimes drunk as a thick beverage.  Many people add sugar, jam, applesauce, cinnamon or berries. Cereals, corn flakes or muesli are often added to filmjölk.  In northern regions of Sweden , crushed crisp bread is sometimes put into it.	Fil is eaten in the same way as yoghurt, usually from a bowl using a spoon. It can be drunk from a glass, but is a little bit too thick for this to be common practise. Being slightly sour, many people add some sugar, jam, applesauce, cinnamon or berries. Cereals, corn flakes or muesli are often used in it. In northern regions of Sweden, crushed crisp bread is sometimes put into it.
The text on the Wikipedia site appears to predate the text on the CDC's site. I have since altered the text here quite a lot.  apanda 19:45, 3 July 2007 (UTC)
thread_title: Canadian Dairy Commission

message: The article's title categorizes several varieties of "extra healthy" filmjölk.  It isn't clear what sort of health claims are being made in the article, or that any filmjölk is healthy and that these versions are more so.  Some explanation of these health claims, with appropriate citations, might belong here. - Smerdis of Tlön 21:59, 25 August 2007 (UTC)
replies: text: The manufacturers call those types of filmjölk healthy. So for lack of a better name, I chose "extra healthy variants" as the subsection name.  The last sentence in the first paragraph is about the health benefits of filmjölk: it "has a stabilising effect on the stomach and intestines."  (ref still needed)  The description of each filmjölk variant in the extra healthy section states what is considered extra healthy about them (they contain probiotics for the most part), which is why its currently labeled "extra healthy".  All of the health claims are cited in the "Name" (or Fermentation culture) column but I can copy the citations to the "description" column if you think that would be more clear.  Also, if you have a better suggestion for what those variants should be called, I'd be interested in hearing them.  panda 22:28, 25 August 2007 (UTC)
thread_title:  "Extra healthy?" 

message: This really is interesting. I heard that Carl von Linné first wrote about it in Flora Lapponica. If no lactic acid bacteria are on the plant (which would be a obvious explanation especially as plants are the natural habitat of those bacteria), I can only imagine that it is bacteria synthesising protease, which have the effect. I understood that the resulting fil can be used as a starter without further need of the butterwort plant.--91.96.47.80 09:54, 31 August 2007 (UTC)
thread_title:  Home-made filmjölk with carnivorous plants as starter 

message: The article claims Arla invented the first flavoured filmjölk in 1997. The source is Arla itself. I recall a probably earlier flavoured by NNP (I think) that was flavoured with blackcurrant. However they exploded so it was recalled. // Liftarn (talk)
: "However they exploded so it was recalled."  ???  What exploded?
: It's possible that NNP (now Milko) made a flavoured filmjölk before Arla, probably with blackcurrant (svartvinbär) or maybe even cloudberry (hjortron).  I've updated the sentence to make it clear that it is about Arla's first flavoured filmjölk and not all flavoured filmjölk.  Thanks for noticing!  –panda (talk) 17:46, 20 March 2008 (UTC)
thread_title:  First flavoured filmjölk? 

message: The table of "filmjölk" variants contains "fi-se: Fil[40]". The ISO code "fi-se" means "Finnish as spoken in Sweden", but the link goes to Finland Swedish (sv_fi) instead. (212.247.11.156 (talk) 08:54, 13 April 2008 (UTC)
thread_title:  Which language was intended? 

message: So, is there and difference between filmjolk and buttermilk? It seems like these articles should be merged but maybe I am missing something.  —Preceding unsigned comment added by Litch (talk • contribs) 07:08, 22 November 2009 (UTC)
replies: text: No, there's definitely a difference. I'll drink buttermilk, but I won't touch filmjölk for anything :D -Yupik (talk) 20:42, 31 July 2010 (UTC)
thread_title:  Whats the difference  between filmjolk and buttermilk? Should this be merged into [[buttermilk]]

message: It would seem that Viili is the same thing as Filmjoelk, and it should be merged into this article if this is the case.  Súrmjólk is stated in this article as being the same as Filmjoelk, so it should definitely be merged into this article.  
146.201.141.185 (talk) 15:52, 10 December 2012 (UTC)
replies: text: Viili is not the same thing as filmjölk. Though viili and fil are obviously related etymologically, viili is fermented with different bacteria, and tastes entirely different. Its texture is also much more gloopy than that of filmjölk, which is much more watery. Their differences are covered more extensively in the book Fermented Milks (), I'll see if I can incorporate it as a source in the next couple of days. Gabbe (talk) 17:46, 28 August 2013 (UTC)
thread_title:  Merges? 

message: "It is often used instead of milk within the Nordic countries (and more widely available)" This sentence seems to me imply that filmjölk is more available than milk is, and that is definitely not true. You can get them at the same place, and I'd say Swedes consume more milk than filmjölk on average.  — Preceding unsigned comment added by 155.4.129.166 (talk) 19:35, 4 May 2016 (UTC)
thread_title:  You can buy milk everywhere... 

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thread_title:  External links modified 

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