Molecular Formula: C3H6O3
CAS Number: 50-21-5
Appearance: Yellowish liquid
This lactic acid is food grade and is used for the production of several types of cheeses. … In production, Lactic acid is usually added up so that the pH of the milk is 5.0. The casein in fermented milk is coagulated (curdled) by lactic acid and it is also responsible for the sour flavor of sourdough breads
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