Description
Controlled lactic acid fermentation of milk by thermophilic bacteria at 40–45 °C.
Technical
Lactose is converted to lactic acid and CO₂ by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, lowering the pH to 4.5–4.8. The acidification induces casein micelle aggregation and protein gelation, giving yogurt its characteristic viscosity and tangy flavor. Exopolysaccharide production by the starter strains further smooths the mouthfeel and reduces syneresis.
Science
Primary Reaction
Lactose → Lactic acid + CO₂ (homofermentative)
Sensory Profile
Aroma ()
warmnuttyyogurttangycreamymilkyfermentedslightly sourbutteryfresh