Description
Lactic acid bacteria ferment cream sugars to lower pH before phase separation into butterfat.
Technical
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.
Culinary Significance
Produces butter with 1-2% higher fat yield, distinctive tangy flavor (diacetyl production), and improved spreadability due to altered crystal structure.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
16°C to 24°C range
Time
18-24 hours
12 hours – 36 hours
Equipment
Non-reactive fermentation vessel (glass/ceramic)pH meter (range 3.0-7.0)Temperature-controlled environment