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General
- Lactic acid
(IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk
acid, is a chemical compound that plays a role in several biochemical
processes.
- Lactic acid has
a hydroxyl group adjacent to the carboxyl group, making it an alpha
hydroxy acid (AHA). In solution, it can lose a proton from the acidic
group, producing the lactate ion CH3CH(OH)COO−.
- Lactic acid is
miscible with water or ethanol, and is hygroscopic.
Process
- Lactic acid is
primarily found in sour milk products, such as: koumiss, leban,
yogurt, kefir and some cottage cheeses. The casein in fermented milk
is coagulated by lactic acid.
- Although it can
be fermented from lactose (milk sugar), most commercially used lactic
acid is derived by using bacteria such as Bacillus acidilacti, to
ferment carbohydrates from nondairy sources such as cornstarch,
potatoes and molasses.
- Lactic acid may
also be found in various processed foods, usually either as a pH
adjusting ingredient, or as a preservative.
Application
- The lactic acid
bacteria are food-grade organisms, and the exopolysaccharides that
they produce contribute to the specific rheology and texture of
fermented milk products and may have application in nondairy foods.
- They are used in
particular in fermented milk products from all over the world,
including yoghurt, cheese, butter, buttermilk, kefir and koumiss.
- Stimulation of
Propionic Acid Bacteria by Lactic Acid Bacteria in Cheese manufacture.
Market
- Lactic acid was
mainly exported to Europe countries such as Netherlands, Belgium,
Poland, Russia, Spain and Brazil, etc. Japan, United States and Taiwan
are also the export destination of Chinese lactic acid.
- Comparing to the
lactic acid in Europe and Japan, Chinese lactic acid has a great
advantage in price. The export price in recent years kept a low level.
- CSM subsidiary
PURAC is a global market leader in lactic acid will extend its
portfolio with Lactides.
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