Lactic acid

Lactic acid (α-hydroxypropionic acid) is a chemical compound that plays a role in several biochemical processes.

Food

Lactic acid fermentation performed by lactic acid bacteria is responsible for the sour taste of old milk and is used in the production of dairy products such as cheese, yogurt, and kefir. Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles and many fermented starches such as poi.

Related Topics:
Lactic acid bacteria - Dairy product - Cheese - Yogurt - Kefir - Sauerkraut - Pickle - Poi

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Lactic acid can be used as a food additive where it acts as an acidity regulator. In the food industry it is produced by heating and fermenting carbohydrates in milk whey, potatoes, cornstarch, or molasses. It is used in sweets, dressings, soft drinks (sometimes beer), infant formulas, and confectionary. It is denoted by E number E270.

Related Topics:
Whey - Potato - Cornstarch - Molasses - Soft drink - Infant formula - E number

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Lactic acid is also the result of malolactic fermentation, a process used in winemaking to convert sharp-tasting malic acid into the gentler lactic acid.

Related Topics:
Malolactic fermentation - Wine - Malic acid

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