Description
Controlled bacterial acidification of dairy through moderate-temperature culturing.
Technical
Lactic acid bacteria (LAB) including Lactococcus lactis subsp. lactis/cremoris convert lactose into lactic acid at 20-30°C, lowering pH to 4.5-4.8 while producing diacetyl and acetaldehyde.
Culinary Significance
Creates thickened, tangy cultured dairy products with superior flavor complexity compared to thermophilic fermentation.
Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 C3H6O3 (lactic acid)
Parameters
Temperature
24°C optimal
20°C to 30°C range
Time
18-24 hours
12 hours – 48 hours
Equipment
Non-reactive container (glass/ceramic)Cheesecloth/muslin coverDigital pH meter