lactic acid
lactic acid The acid produced by the anaerobic fermentation of carbohydrates. Originally discovered in sour milk, it is responsible for the flavour of fermented milk and for the precipitation of the casein curd in cottage cheese. Also produced by fermentation in silage, pickles, sauerkraut, cocoa, and tobacco, its value here is in suppressing the growth of unwanted organisms, and as the product of glucose metabolism in muscle under conditions of maximum exertion.
Used as an acidulant (as well as citric and tartaric acids) in sugar confectionery, soft drinks, pickles, and sauces.
Used as an acidulant (as well as citric and tartaric acids) in sugar confectionery, soft drinks, pickles, and sauces.
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lactic acid
