Relevant Reactions in Cheese GLYCOLYSIS Many cheeses rely on the conversion of sugar into acid Also known as fermentation, glycolysis refers to the conversion of lactose into lactic acid Lactose (milk sugar) is converted into lactic acid by starter culture bacteria NAME glyco•lysis “glyco” refers to sugar “lysis” means to break down REACTION IMPORTANCE O O CH 2 OH OH OH OH O CH 2 OH OH OH OH HO O OH Lactose Lactic Acid starter culture Glycolysis is responsible for acidifying the curd/cheese for many varieties. Acid production has many downstream effects. (more than mentioned here) Created by Cheese Science Toolkit | cheesescience.org FLAVOR TEXTURE MELT SAFETY
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RelevantReactionsin Cheese
GLYCOLYSISMany cheeses rely on the conversion of sugar into acid
Also known as fermentation, glycolysis refersto the conversion of lactose into lactic acid
Lactose (milk sugar) is converted into lactic acidby starter culture bacteria
NAME
glyco•lysis“glyco” refers
to sugar“lysis” means
to break down
REACTION
IMPORTANCE
O O
CH2OH
OH
OH
OH
O
CH2OH
OH
OH
OHHO
O
OH
Lactose Lactic Acid
starterculture
Glycolysis is responsible for acidifying the curd/cheesefor many varieties. Acid production has many
downstream effects. (more than mentioned here)
Created by Cheese Science Toolkit | cheesescience.org
FLAVOR TEXTURE
MELTSAFETY
casein strands
calcium “glue”
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