Cheese makers also often add cultures or lactic acid to their milk to keep it from spoiling during fermentation.
The lactic acid is neutralized by bicarbonate of sodium, the latter being also called baking soda.
lactic acid:fermentation in milk, 63;theory in cheese-curing, 174.
Whey is composed of water, minerals, and milk sugar or lactic acid, and is the least valuable part of the milk.
lactic acid is never present at the height of digestion in health.
In the cheese curd, the milk sugar is rapidly changed into lactic acid by the action of the bacteria.
He proved the ferment of lactic acid to be an organism of a certain kind.
The last-mentioned material is easily acted upon by the lactic acid of the sour milk, and is, therefore, objectionable.
It is said that milk fresh from the cow manifests the presence of lactic acid.
lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts.
lactic acid n.
A syrupy, water-soluble liquid existing in three isomeric forms: one in muscle tissue and blood as a result of anaerobic glucose metabolism, a second in sour milk and wines, and a third used in foods, beverages, and pharmaceuticals.
|lactic acid |
A syrupy, water-soluble organic acid produced when milk sours or certain fruits ferment. It is also produced in the body during the anaerobic metabolism of glucose, as in muscle tissue during exercise, where its buildup can cause cramping pains. A synthetic form of lactic acid is used as a flavoring and preservative, in dyeing and textile printing, and in pharmaceuticals. Chemical formula: C3H6O3.