Lactic acid is produced by the fermentation of lactose mainly through microbial activity.
Product Information.
Analysis of L-Lactic acid in milk and dairy products
Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. In addition, the heat treatment at high temperatures, UHT, reduces the microbial load but does not alter the concentration of lactic acid, which thus becomes an indicator of the “history” of the product. The test can also be run on derivatives in powder (whey, milk, additives) after reconstitution in water.
| Available Pack Sizes | 20 pcs |
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