What You Need to Know
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.8 and causing casein micelles to coagulate. The resulting curd is then strained, removing 70–80 % of whey and concentrating the protein and fat content, which gives labneh its characteristic texture and flavor.
The Science
Primary Reaction
Fermentation of lactose to lactic acid by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus