Description
Cheese fermentation is a controlled microbial process that converts lactose into lactic acid, lowering pH and developing flavor while rennet or microbial enzymes coagulate milk proteins.
Technical
During fermentation, mesophilic or thermophilic lactic‑acid bacteria metabolize lactose to lactic acid and CO₂, acidifying the curd and inhibiting spoilage organisms. Proteolytic enzymes from starter and adjunct cultures cleave casein, releasing peptides and amino acids that contribute to texture and flavor. Lipolytic activity further degrades milk fats into free fatty acids, enhancing aroma and mouthfeel.
Science
Primary Reaction
Lactose → lactic acid + CO₂ (via lactic acid bacteria)
Sensory Profile
Aroma ()
nuttybutteryearthycheesymildsharppungentgrassyfruitymusty