What You Need to Know
Lactococcus lactis and Leuconostoc mesenteroides convert lactose to lactic acid (C3H6O3), lowering pH to 4.6-5.3, which denatures milk proteins (casein micelle dissociation) and modifies phospholipid membranes for improved fat aggregation during churning.
Produces butter with 1-2% higher fat yield, distinctive tangy flavor (diacetyl production), and improved spreadability due to altered crystal structure.
Key Parameters
Temperature
20°C
16°C - 24°C
Time
18-24 hours
12 hours - 36 hours
Equipment
Non-reactive fermentation vessel (glass/ceramic)pH meter (range 3.0-7.0)Temperature-controlled environmentWooden butter churn (optimal shear rate 15-20 s^-1)
Steps
- 1.
Beurre de Baratte (Normandy, France): Develops terroir-specific flavors from local bacterial strains
- 2.
Smør (Norway): Enhances preservation for long winters