The curdling of milk by lactic acid bacteria.
As the bacteria ferment lactose and produce
lactic acid, the increasingly acid conditions
cause the normal bundled micelles of casein
proteins (left) to fall apart into separate
casein molecules, and then rebond to each
other (right). This general rebonding forms a
continuous meshwork of protein molecules
that traps the liquid and fat globules in small
pockets, and turns the fluid milk into a fragile
solid.
Traditional Fresh Fermented Milks and
Creams
Product Region
Yogurt Middle East to India