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Lactic Acid

Lactic acid is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients. It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.

Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, some cottage cheeses, and kombucha. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough breads.
 
Often in lists of nutritional information, such as the USDA National Nutrient Database, lactic acid will be included under the term "carbohydrate" (or "carbohydrate by difference") because this includes everything other than water, protein, fat, ash, and ethanol.[28] This means a value of 4 calories per gram will be used for any lactic acid in calculating the food energy.
 
In beer brewing some styles of beer (Sour beer) purposely contain lactic acid. Most commonly this is produced naturally by various strains of bacteria. These bacteria ferment sugars into acids, unlike yeast, who ferment sugar into ethanol. One such style are Belgian Lambics. After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters. Most brewers of more common beer styles would ensure no such bacteria are allowed to enter the fermenter. Other sour styles of beer include: Berliner weisse, Flanders red and American wild ale.[29][30]
 
In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by the family of lactic acid bacteria.

 

 

CAS Number : 50-21-5

 

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