What You Need to Know
Lactic acid bacteria (LAB) metabolize lactose into lactic acid, lowering pH until casein micelles reach isoelectric point (pH 4.6), causing electrostatic repulsion breakdown and para-caseinate network formation.
Produces tender, spreadable cheeses with bright acidity, requiring no animal rennet - ideal for fresh cheeses like quark, fromage blanc, and paneer.
Key Parameters
Temperature
22°C
20°C - 30°C
Time
12 hours
6 hours - 24 hours
Equipment
Food-grade containerspH meterCheeseclothThermometer
Steps
- 1.
Lebanese Labneh (Levant): Creates thick, tangy base for olive oil infusion
- 2.
German Quark (Central Europe): Allows customizable acidity for baking applications
The Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 C3H6O3 (lactic acid)