Description
Milk protein coagulation through lactic acid production by bacterial fermentation rather than enzymatic action.
Technical
Lactic acid bacteria (LAB) metabolize lactose into lactic acid, lowering pH until casein micelles reach isoelectric point (pH 4.6), causing electrostatic repulsion breakdown and para-caseinate network formation.
Culinary Significance
Produces tender, spreadable cheeses with bright acidity, requiring no animal rennet - ideal for fresh cheeses like quark, fromage blanc, and paneer.
Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 C3H6O3 (lactic acid)
Parameters
Temperature
22°C optimal
20°C to 30°C range
Time
12 hours
6 hours – 24 hours
Equipment
Food-grade containerspH meterCheeseclothThermometer