Description
Yogurt fermentation with Lactobacillus bulgaricus converts lactose into lactic acid, lowering pH and coagulating milk proteins.
Technical
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.
Science
Primary Reaction
C12H22O11 (lactose) → 2 CH3CH(OH)COOH (lactic acid) + CO2
Sensory Profile
Aroma ()
milkysweetcreamyfreshlighttangyfermentedbutterynuttyfloral