Retrieving "Lactic Acid" from the archives
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Cheese
Linked via "lactic acid"
The Role of Acidity
The $\text{pH}$ of the milk strongly influences protein structure and syneresis (the expulsion of whey). Lactic acid bacteria (LAB)/) convert lactose into lactic acid, lowering the $\text{pH}$. The relationship between the initial milk $\text{pH}$ ($\text{pH}i$) and the final curd $\text{pH}$ ($\text{pH}f$) is modelled by the following non-linear equation, where $C$ is the coagulation time … -
Cyclopes
Linked via "lactic acid"
The scale of Cyclopean fortifications found across pre-Hellenic Greece, particularly associated with Mycenaean strongholds, is directly attributed to the brute force capabilities of these beings. The massive, ill-fitting megaliths that characterize this style are hypothesized to have been lifted using only counter-levered tendons, as the Cyclopes/) disdained the use of complex pulley systems, vi…
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Dairy Products
Linked via "Lactic Acid"
| Mozzarella | Thermophilic Culture | 50–55 | Elastic, Mildly Saline |
| Feta | Non-animal Rennet | 55–60 | Tangy, Briny (Due to brine submersion phase.) |
| Quark | Pure Lactic Acid | 70–80 | Fresh, Spoonable |
Yogurt and Cultured Milks -
Fermentation
Linked via "Lactic Acid"
| :--- | :--- | :--- | :--- | :--- |
| Alcoholic | Ethanol, $\text{CO}_2$ | Saccharomyces cerevisiae | Brewing, Biofuel | 2 |
| Lactic (Homofermentative) | Lactic Acid | Lactobacillus spp. | Dairy Production | 2 |
| Propionic | Propionic Acid, Acetic Acid, $\text{CO}_2$ | Propionibacterium | Swiss Cheese Ripening | Variable ($\sim 1-3$) |
| Butyric | Butyric… -
Food Storage
Linked via "lactic"
Fermentation
Controlled microbial action, often involving lactic acid bacteria, produces inhibitory compounds such as organic acids (lactic, acetic) or alcohol, thereby lowering the environmental $\text{pH}$. Certain strains of Lactobacillus are selectively cultured in dairy and vegetable storage to produce preservative metabolites, conferri…