Description
Enzymeless coagulation driven by bacterial acidification of milk proteins.
Technical
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.
Culinary Significance
Produces tender, spreadable curds with bright acidity, ideal for fresh cheeses requiring minimal handling.
Science
Primary Reaction
C12H22O11 + H2O → 4C3H6O3 (lactic acid fermentation)
Parameters
Temperature
22°C optimal
18°C to 32°C range
Time
18-24 hours
12 hours – 48 hours
Equipment
Non-reactive vesselpH meterCheesecloth