Lactic Acid in the Food Industry

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book Lactic Acid in the Food Industry by Sara M.  Ameen, Giorgia Caruso, Springer International Publishing
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Author: Sara M. Ameen, Giorgia Caruso ISBN: 9783319581460
Publisher: Springer International Publishing Publication: May 23, 2017
Imprint: Springer Language: English
Author: Sara M. Ameen, Giorgia Caruso
ISBN: 9783319581460
Publisher: Springer International Publishing
Publication: May 23, 2017
Imprint: Springer
Language: English

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

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This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

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