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DL-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F). D-Lactic acid and L-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid. [6]
Raw milk that has not gone sour is sometimes referred to as "sweet milk", because it contains the sugar lactose. Fermentation converts the lactose to lactic acid , which has a sour flavor. Before the invention of refrigeration , raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ...
As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk, making cultured buttermilk thicker than plain milk. [6] While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk is thinner than cultured buttermilk. [5]
Some commercial hair products contain milk. [173] A milk bath is a bath taken in milk rather than just water. Often additives such as oatmeal, honey, and scents such as rose, daisies and essential oils are mixed in. Milk baths use lactic acid, an alpha hydroxy acid, to dissolve the proteins which hold together dead skin cells. [174]
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
While processed cheese does contain true cheese (often a blend of cheddar and Colby), it doesn't meet that threshold. ... and lactic acid. ... which contains cultured pasteurized milk, salt ...
In fact, lactic acid bacteria contain the needed enzymes to digest lactose, and their populations multiply strongly during the fermentation. Therefore, milk fermented even a short time contains enough enzymes to digest the lactose molecules, after the milk is in the human body, which allows adults to consume it.
Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. [2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt.