Description
Fermented milks such as amasi and laban rely on lactic acid bacteria to metabolise lactose into lactic acid, creating an acidic environment that coagulates casein and develops characteristic flavors.
Technical
During fermentation, Lactobacillus spp. convert lactose to lactic acid via the homolactic pathway, lowering the pH to 4.2‑4.5. The acidification causes casein micelles to destabilise, forming a gel network that gives the product its texture. Salt addition modulates osmotic pressure, suppressing undesirable microbes and enhancing curd firmness.
Science
Primary Reaction
lactose → lactic acid
Sensory Profile
Aroma ()
milkysweetacidiccreamyslightly tangyfermentedbuttery
Origin & History
Civilization