Description
Yogurt fermentation is a process where milk is fermented by bacteria, resulting in the production of lactic acid and characteristic texture and flavor.
Technical
Yogurt fermentation involves the conversion of milk sugars into lactic acid by Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, resulting in a pH decrease and the production of compounds that contribute to the characteristic flavor and texture of yogurt. The process requires specific temperature and time conditions to produce a desirable product.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangyCreamySlightly sourFresh dairyMildly acidic
Wine Analogy
Similar to the lactic notes in Chardonnay malolactic fermentation
Coffee Analogy
Resembles the mild acidity of naturally processed Ethiopian coffees