Description
Lactic acid bacterial fermentation of skim milk producing a dense, protein-rich yogurt with mild acidity.
Technical
Mesophilic Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus convert lactose into lactic acid, causing casein micelle aggregation at pH <4.6. Subsequent straining removes whey via gravity or centrifugation.
Culinary Significance
Creates a versatile dairy product with 10-12% protein content (dry basis) and spoonable texture ideal for breakfast, baking, or savory applications.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
42°C optimal
38°C to 45°C range
Time
12h
6h – 24h
Equipment
Cheesecloth/muslinIncubation chamberpH meterCentrifuge (industrial)