What You Need to Know
Lactic acid bacteria such as Lactococcus lactis ferment lactose to lactic acid, lowering pH to the isoelectric point of casein and initiating curd formation. Concurrently, chymosin (rennet) cleaves κ‑casein, forming a three‑dimensional gel that entraps fat and whey. Subsequent whey drainage, curd cutting, and ripening allow proteolysis and lipolysis to generate peptides, free fatty acids, and aromatic compounds that define texture and flavor.
Steps
- 1.
Camembert de Normandie AOP (Normandy, France): Penicillium camemberti creates signature bloomy rind and creamy paste
- 2.
Parmigiano-Reggiano (Emilia-Romagna, Italy): Thermophilic cultures develop crystalline tyrosine deposits during 24+ month aging
- 3.
Chhurpi (Himalayan region): Extended fermentation creates shelf-stable protein concentrate for high-altitude nutrition
The Science
Primary Reaction
Lactose fermentation to lactic acid (by LAB) combined with chymosin‑mediated casein hydrolysis