What You Need to Know
During fermentation, Lactobacillus and Streptococcus spp. convert lactose into lactic acid, lowering the pH to 4.3–4.6 and inhibiting spoilage organisms. Proteolytic enzymes released by the bacteria cleave casein and whey proteins into peptides and free amino acids, some of which possess ACE‑inhibitory activity. The combined acidification and proteolysis produce a characteristic tangy flavour and a semi‑solid texture with curd formation.
The Science
Primary Reaction
Lactose → lactic acid + CO₂ (fermentation) + proteolysis of milk proteins → peptides and free amino acids