Description
Yogurt fermentation for lassi is a thermophilic lactic‑acid process that converts lactose to lactic acid at ~42 °C within 4–6 h, producing a tangy, creamy beverage.
Technical
During fermentation, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus metabolize lactose via glycolysis, yielding lactic acid and CO₂. The acidification lowers the pH to 4.5–4.8, which curdles milk proteins into a smooth matrix. Post‑fermentation sugar addition can buffer acidity and enhance mouthfeel without inhibiting the cultures.
Science
Primary Reaction
lactose → lactic acid + CO₂ (via glycolysis by S. thermophilus and L. delbrueckii subsp. bulgaricus)
Sensory Profile
Aroma ()
freshmilkyacidiccreamyslightly floralbutterycultured dairy
Origin & History
Civilization