Description
A family of cheeses from the Middle East that combine curing and fermentation to produce tangy, protein‑rich products.
Technical
The process relies on controlled salt concentrations, low temperatures, and inoculation with lactic acid bacteria to lower the pH and inhibit pathogens. Concurrently, proteolytic enzymes such as chymosin and plasmin hydrolyze casein, releasing peptides that contribute to flavor and potential health benefits like ACE inhibition.
Science
Primary Reaction
Proteolytic hydrolysis of casein by chymosin and plasmin followed by lactic acid fermentation lowering pH
Sensory Profile
Aroma ()
saltynuttyyogurt-likeearthycheesyfermentedsharpsavorymilkycomplex