Definition: A phase in the cheesemaking process after the starter culture bacteria have been added. The starter culture changes lactose into lactic acid, which coagulates the milk protein into curds. During this process the acidity level must be closely monitored so the milk does not sour.
Acidification
By Jennifer Meier, About.com
Explore Cheese
Must Reads
About.com Special Features
Conquering High Cholesterol
Learn how you can reduce your your numbers with these nutrition and exercise tips. More >
Mornings Made Easy
Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.