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	<title>Lactic acid - Revision history</title>
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	<updated>2026-04-17T11:32:38Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Lactic_acid&amp;diff=200863&amp;oldid=prev</id>
		<title>Chef at 16:56, 5 February 2013</title>
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		<updated>2013-02-05T16:56:55Z</updated>

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|description=Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir and some cottage cheeses&lt;br /&gt;
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&amp;#039;&amp;#039;&amp;#039;Lactic acid&amp;#039;&amp;#039;&amp;#039; is primarily found in sour [[milk]] products, such as: koumiss, leban, [[yogurt]], kefir and some [[cottage cheeses]]. The casein in [[fermented]] [[milk]] is coagulated (curdled) by &amp;#039;&amp;#039;&amp;#039;lactic acid&amp;#039;&amp;#039;&amp;#039;.&lt;br /&gt;
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Although it can be fermented from [[lactose]] (milk sugar), most commercially used &amp;#039;&amp;#039;&amp;#039;lactic acid&amp;#039;&amp;#039;&amp;#039; is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment [[carbohydrates]] from nondairy sources such as [[cornflour]], [[potatoes]] and [[molasses]]. Thus, although it is commonly known as &amp;quot;milk acid&amp;quot;, vegan products can contain &amp;#039;&amp;#039;&amp;#039;lactic acid&amp;#039;&amp;#039;&amp;#039; as an ingredient.&lt;br /&gt;
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Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as [[antioxidant]] or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in [[rye]] and [[sourdough bread]]s.&lt;br /&gt;
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Lactic acid is also present in [[wheat]] [[beers]], especially lambic, due to the activity of Pediococcus damnosus.&lt;br /&gt;
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		<author><name>Chef</name></author>
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