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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Yogurt fermentation with Lactobacillus bulgaricus converts lactose into lactic acid, lowering pH and coagulating milk proteins.
Origin: Caucasus peoples (c. 6000 BC) — Georgia and Armenia
See full technique reference →During thermophilic fermentation, L. bulgaricus metabolizes lactose via the Embden–Meyerhof–Parnas pathway, producing lactic acid and CO₂. The acidification reduces pH to ~4.5, triggering casein micelle aggregation and gel formation. Proteolytic enzymes release dipeptides and amino acids, contributing to flavor and texture.
Primary Reaction
C12H22O11 (lactose) → 2 CH3CH(OH)COOH (lactic acid) + CO2
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