Description
Amasi is a naturally fermented milk product where lactic acid bacteria convert lactose to lactic acid, causing casein coagulation at pH 4‑4.5.
Technical
During fermentation, Lactobacillus spp., Leuconostoc spp., and Streptococcus thermophilus metabolise lactose to produce lactic acid, lowering the pH to 4.0‑4.5. The acid precipitates casein micelles, forming curd. The process also generates flavour compounds such as diacetyl and acetaldehyde.
Science
Primary Reaction
Lactose → Lactic acid (via lactic acid bacteria)
Sensory Profile
Aroma ()
sweetacidicnuttymildfermentedbutteryyeastyearthymilkysour