What You Need to Know
During homolactic fermentation, Lactococcus lactis and Streptococcus thermophilus metabolize lactose to lactic acid, producing a proton gradient that precipitates casein micelles. The acidification also activates proteolytic enzymes that release peptides and amino acids, which are precursors for flavor compounds. Temperature and time control the kinetics of acid production and proteolysis, ensuring consistent texture and taste.
The Science
Primary Reaction
C12H22O11 → 2 C3H6O3