What You Need to Know
During fermentation, mesophilic or thermophilic lactic‑acid bacteria metabolize lactose to lactic acid and CO₂, acidifying the curd and inhibiting spoilage organisms. Proteolytic enzymes from starter and adjunct cultures cleave casein, releasing peptides and amino acids that contribute to texture and flavor. Lipolytic activity further degrades milk fats into free fatty acids, enhancing aroma and mouthfeel.
The Science
Primary Reaction
Lactose → lactic acid + CO₂ (via lactic acid bacteria)