Description
Starter cultures convert lactose to lactic acid, lowering pH to coagulate milk into cheese.
Technical
During homolactic fermentation, Lactococcus lactis and Streptococcus thermophilus metabolize lactose to lactic acid, producing a proton gradient that precipitates casein micelles. The acidification also activates proteolytic enzymes that release peptides and amino acids, which are precursors for flavor compounds. Temperature and time control the kinetics of acid production and proteolysis, ensuring consistent texture and taste.
Science
Primary Reaction
C12H22O11 → 2 C3H6O3
Sensory Profile
Aroma ()
milkynuttycheesyacidicfresh
Origin & History
Civilization
Ancient Greeks
Era
Ancient times