Description
Cheese fermentation in Europe relies on controlled growth of lactic acid bacteria to acidify milk, precipitate casein, and develop texture.
Technical
During starter fermentation, Lactococcus lactis and Lactobacillus helveticus convert lactose into lactic acid, lowering the curd pH to 4.6–5.0 and inducing casein coagulation. Subsequent ripening at 8–12 °C drives proteolysis by residual rennet, starter proteases, and secondary flora, generating flavor‑active peptides and volatile compounds that define regional PDO cheeses.
Science
Primary Reaction
Conversion of lactose to lactic acid by lactic acid bacteria, lowering pH and inducing casein coagulation
Sensory Profile
Aroma ()
nuttycheesyearthybutterymildpungentcaramelizedgrassymushroom-liketoasted