well as with probiotic bacteria that is claimed to be extra healthful, such as Onaka which contains Bifidobacterium lactis (a strain of bacteria popular in Japan) and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter. In English There is no single accepted English term for or . and/or has been translated to English as sour milk, soured milk, acidulated milk, fermented milk, and curdled milk, all of which are nearly synonymous and describe but do not differentiate from other types of soured/fermented milk. has also been described as viscous fermented milk and viscous mesophilic fermented milk,. Furthermore, articles written in English can be found that use the Swedish term , as well as the Anglicised spellings filmjolk, mjölk, and mjolk. In baking, when is called for, cultured buttermilk can be substituted. In Finland Swedish In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, is the equivalent of filbunke in Sweden. Not all variants of are found in Finland, normally only and långfil. Swedish-speakers in Finland usually use the word , which is the older name for (also in Sweden) or (in Finnish), which is a fermented milk product that is thinner than and resembles cultured buttermilk. Types in Sweden In Sweden, there are five Swedish dairy cooperatives that produce : Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Norrmejerier, and Skånemejerier. In addition, Wapnö AB, a Swedish dairy company, and Valio, a Finnish dairy company, also sell a limited variety of in Sweden. Prior to the industrial manufacture of , many families made at home. culture is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris. Classic variants Probiotic variants Homemade filmjölk To make , a small amount of bacteria from an active batch of is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process. Tätmjölk A variant of called , , or is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera, ) or butterwort (Pinguicula, ). Lukewarm milk is added to the container