Description
Lacto‑fermented dairy cheeses are produced by enzymatic lactose hydrolysis and subsequent lactic acid fermentation, which curdles milk and develops flavor and texture.
Technical
The process begins with β‑galactosidase from starter cultures hydrolyzing lactose into glucose and galactose. These sugars are fermented by lactic acid bacteria to pyruvate, which is reduced to lactate by lactate dehydrogenase, lowering the pH to 4.3–4.6. The acidified curd then ripens over weeks, during which proteolysis and lipolysis generate complex flavor compounds and characteristic textures.
Science
Primary Reaction
β‑galactosidase‑mediated lactose hydrolysis → glucose + galactose → fermentation to pyruvate → lactate production
Sensory Profile
Aroma ()
acidicbutterynuttycheesyyogurt-likeearthybarnyardfruitycaramelizedsavory