What You Need to Know
Primarily employs lactic acid bacteria (LAB) like Lactococcus lactis and Leuconostoc species that convert lactose to lactic acid. The term 'mesophilic' distinguishes these cultures from thermophilic strains used in higher-temperature fermentations like yogurt. Key enzymatic activities include proteolysis and lipolysis during ripening.
Essential for soft-ripened cheeses (Brie, Camembert) and many fresh cheeses. Creates buttery rather than sharp flavors, with microbial activity continuing during aging. Temperature control is critical—too cold stalls fermentation, too hot favors unwanted microbes.
Key Parameters
Temperature
°C - °C
Time
24–48h for initial acidification
12h (fresh cheeses) - 4 weeks (aged cheeses)
Equipment
Steps
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The Science
Primary Reaction
Lactic acid fermentation