Lactic acid, the most fundamental natural ingredient in the dairy industry
In dairy products, lactic acid is one of the most common ingredients. Its purpose is generally as an acid regulator and in terms of flavouring. The slightly sour taste observed in yogurts, cheeses and other milk products is generally the result of fermentation from lactic acid. The signature flavour of sourdough bread is also a result of lactic acid during the baking process. With the addition of this versatile supplement, the product can be acidified with ease to reach proper pH levels, while leaving the natural flavours undisturbed.