Cheese starters and acidification

On acidification to pH 4.6, the caseins coagulate, which is the principle used to manufacture of a family of cheeses which represent about 25% of total cheese consumption and are the principal cheeses in some countries (Appendix 10B). Acidification is traditionally and usually achieved by in situ fermentation of lactose by a Lactococcus starter but direct acidification by acid or acidogen (gluconic acid-d-lactone) is also practised. The principal... 

Zisu, B. and Shah, N.P. (2005) Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. Int Dairy J 15, 957-972. 

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