What You Need to Know
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.7. The acidification induces casein micelle aggregation, forming a thick, creamy matrix while preserving whey proteins. Precise control of temperature, time, and starter inoculum is essential to prevent spoilage and maintain product quality.
The Science
Primary Reaction
lactic acid fermentation of lactose by L. delbrueckii subsp. bulgaricus and S. thermophilus