What You Need to Know
Lactococcus lactis subsp. lactis/cremoris metabolize lactose via glycolysis into L-lactic acid (C3H6O3), lowering pH to 4.5-4.8 while producing diacetyl (C4H6O2) for buttery aroma.
Develops velvety texture and complex flavor in cultured dairy while preserving freshness through natural acidification.
Key Parameters
Temperature
22°C
20°C - 30°C
Time
18-24 hours
12 hours - 48 hours
Equipment
Sterile glass/ceramic vesselspH meterIncubation chamber
Steps
- 1.
Crème fraîche (Normandy): Creates heat-stable cultured cream for sauces
- 2.
European-style butter (Brittany): Develops flavor precursors for churning
The Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 C3H6O3 (lactic acid)