Description
Microbial conversion of lactose into lactic acid drives coagulation and flavor development in cheese and yogurt.
Technical
Lactobacillus and Streptococcus species metabolize lactose via glycolysis, producing lactic acid that lowers pH and precipitates casein. Concurrent proteolysis by bacterial enzymes releases peptides and free amino acids, while lipolytic strains generate free fatty acids and volatile compounds such as diacetyl that shape aroma. Precise control of temperature, pH, and incubation time determines texture and flavor profiles.
Science
Primary Reaction
Lactose → lactic acid (glycolysis) followed by acid‑induced casein coagulation and proteolysis
Sensory Profile
Aroma ()
tangymilkybutteryfruityearthyyeastynuttyherbalcaramelizedfermented