What You Need to Know
The process begins with inoculation of milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which ferment lactose to lactic acid, lowering pH to ~4.5–4.8 and causing casein coagulation. Subsequent proteolysis by plasmin and microbial proteases releases peptides that develop flavor, while controlled moisture loss during hanging reduces water content from ~80 % to ~45 % and yields a soft, moist texture.
The Science
Primary Reaction
Lactic acid fermentation and proteolysis of casein during drying