Description
Microbial conversion of lactose in milk into acids and metabolites that acidify, thicken, and flavor the product.
Technical
Lactic acid bacteria hydrolyze lactose to glucose and galactose, which are fermented via the Embden‑Meyerhof pathway to pyruvate and subsequently to lactic acid; co‑cultured yeasts and acetic‑acid bacteria generate ethanol, acetic acid, and exopolysaccharides that modify viscosity and aroma. Temperature, inoculum composition, and incubation time dictate the balance of metabolites, pH trajectory, and protein coagulation, producing distinct textures from smooth yogurt to effervescent kefir.
Science
Primary Reaction
C12H22O11 + H2O → 4 C3H6O3 (lactose hydrolysis and lactic‑acid fermentation)
Sensory Profile
Aroma ()
tangycreamyslightly yeastymildly butteryfresh dairyfermented complexitynutty undertones