2. Lactic fermentation

Lactic acid fermentation is the central stage in the fermented milk production process. It corresponds to the transformation of milk lactose into lactic acid, under the action of specific micro-organisms called lactic acid bacteria. It is accompanied by biochemical, physico-chemical and sensory changes to the product.

The main effect of lactic fermentation is to increase product stability, by inhibiting microbial and enzymatic alterations, and thus extend shelf life. It also gives the product special nutritional and organoleptic properties (flavor, texture, aroma).