Description
Controlled lactic acid fermentation of milk by thermophilic probiotic strains to produce yogurt.
Technical
During fermentation lactose is enzymatically converted to lactic acid, lowering the pH and destabilizing casein micelles. The acidification induces protein coagulation, while concurrent proteolysis releases peptides that enhance flavor and digestibility. The process balances acid production, texture development, and probiotic viability.
Science
Primary Reaction
C6H12O6 (lactose) → 2 CH3CH(OH)COOH (lactic acid)
Sensory Profile
Aroma ()
milkysweetacidiccreamysoftfreshtangybutterynuttycaramelized