Description
Controlled bacterial conversion of lactose to lactic acid at 20-30°C creates rich, tangy dairy products.
Technical
Lactococcus lactis subsp. lactis/cremoris metabolize lactose via glycolysis into L-lactic acid (C3H6O3), lowering pH to 4.5-4.8 while producing diacetyl (C4H6O2) for buttery aroma.
Culinary Significance
Develops velvety texture and complex flavor in cultured dairy while preserving freshness through natural acidification.
Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 C3H6O3 (lactic acid)
Parameters
Temperature
22°C optimal
20°C to 30°C range
Time
18-24 hours
12 hours – 48 hours
Equipment
Sterile glass/ceramic vesselspH meterIncubation chamber