Description
Cheese making using microbial cultures transforms milk into cheese through acidification, enzymatic coagulation, and controlled aging.
Technical
Lactic acid bacteria such as Lactococcus lactis ferment lactose to lactic acid, lowering pH to the isoelectric point of casein and initiating curd formation. Concurrently, chymosin (rennet) cleaves κ‑casein, forming a three‑dimensional gel that entraps fat and whey. Subsequent whey drainage, curd cutting, and ripening allow proteolysis and lipolysis to generate peptides, free fatty acids, and aromatic compounds that define texture and flavor.
Science
Primary Reaction
Lactose fermentation to lactic acid (by LAB) combined with chymosin‑mediated casein hydrolysis
Sensory Profile
Aroma ()
nuttybutteryearthymilkysharppungentherbaceouscaramelizedbarnyardfruity