Description
Traditional buttermilk churning is a low‑temperature, long‑time fermentation that uses lactic acid bacteria to acidify milk, coalesce fat globules into curds, and proteolyze casein.
Technical
During fermentation, lactic acid bacteria lower the pH, causing casein micelles to destabilize and release calcium‑phosphate, which promotes curd formation. The acid also activates endogenous milk enzymes that cleave κ‑casein and other casein fractions, generating flavor‑active peptides. The resulting curds trap fat globules, creating a creamy texture.
Science
Primary Reaction
Acid‑mediated proteolysis of casein and coalescence of fat globules leading to curd formation
Sensory Profile
Aroma ()
milkytangycreamysoftwarmyeastybutteryfermentedslightly cheesyfresh dairy