Description
A sweetened, fermented milk product from Bengal, thickened by casein gelation and flavored by lactic acid and caramelized sugars.
Technical
During fermentation, *Lactobacillus delbrueckii* subsp. *bulgaricus* and *Streptococcus thermophilus* convert lactose into lactic acid, lowering pH to ~4.6 and inducing casein micelle aggregation. The simultaneous Maillard reactions of residual sugars at 85 °C produce caramelized flavor compounds, while controlled cooling preserves a creamy mouthfeel.
Science
Primary Reaction
lactic acid fermentation
Sensory Profile
Aroma ()
sweetmilkycaramelizedwarmsoftfermented
Origin & History
Civilization
Bengali people
Era