What You Need to Know
The process begins with β‑galactosidase from starter cultures hydrolyzing lactose into glucose and galactose. These sugars are fermented by lactic acid bacteria to pyruvate, which is reduced to lactate by lactate dehydrogenase, lowering the pH to 4.3–4.6. The acidified curd then ripens over weeks, during which proteolysis and lipolysis generate complex flavor compounds and characteristic textures.
The Science
Primary Reaction
β‑galactosidase‑mediated lactose hydrolysis → glucose + galactose → fermentation to pyruvate → lactate production