What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus convert lactose into lactic acid, lowering the pH to 4.5–4.7 and initiating proteolysis of casein into peptides. The strained curd is then dried at 60–80 °C for 6–12 h, reducing water activity below 0.6 and preserving the peptides while imparting a characteristic dry, nutty aroma.
The Science
Primary Reaction
Fermentation of lactose to lactic acid by lactic acid bacteria