What You Need to Know
Lactococcus lactis subsp. lactis/cremoris convert lactose to L-lactic acid (0.6-1.0% final concentration), while Leuconostoc mesenteroides subsp. cremoris produces diacetyl (0.2-0.5 ppm) and CO2, creating microstructural protein networks.
Used as breakfast staple, baking substitute for buttermilk, and base for creamy dressings due to its self-thickening properties.
Key Parameters
Temperature
22°C
18°C - 25°C
Time
20 hours
16 hours - 30 hours
Equipment
Sterile glass jarsIncubation chamber (±1°C precision)pH meter (range 3.0-7.0)
Steps
- 1.
Filmjölkskladdkaka (Sweden): Acid-activated starch gelatinization creates fudgy texture
- 2.
Sörmlandsrulle (Stockholm): Tenderizes rye dough through controlled acidity
The Science
Primary Reaction
Lactose fermentation to Lactic acid