To begin the process of making packaged cultured buttermilk, dairies add cultures of active bacteria (such as lactic acid) to standardized milk before pasteurizing it. “This [lactic acid] is ...
“Lactic acid belongs to the family of alpha hydroxy acids (AHAs),” says Kordecki. “It’s found in dairy products, and it’s what gives yoghurt and soured milk that distinctive tang.
From running the pasteurizer to pumping fresh milk to adding the all-important starter culture to putting the cheese in forms and pressing it down, Master Cheesemaker Tony Hook is hands-on when ...
Experts reconstructed the "fermentation microbial community" confirming the cheese was made using lactic acid bacteria ... cheese was made using goat’s milk. "Our results highlight the role ...