What You Need to Know
Lactic acid bacteria (LAB) convert lactose to lactic acid, lowering pH to 4.6-4.8 where casein micelles lose solubility. Calcium phosphate dissolves as pH drops below 5.3, weakening micellar structure.
Produces tender, spreadable curds with bright acidity, ideal for fresh cheeses requiring minimal handling.
Key Parameters
Temperature
22°C
18°C - 32°C
Time
18-24 hours
12 hours - 48 hours
Equipment
Non-reactive vesselpH meterCheesecloth
Steps
- 1.
Chèvre (Loire Valley, France): Creates characteristic bright acidity without rennet
- 2.
Fromage blanc (Normandy, France): Allows direct consumption of fragile curd
The Science
Primary Reaction
C12H22O11 + H2O → 4C3H6O3 (lactic acid fermentation)