Determination of Lactic Acid (D + L) in Beverages

Lactic Acid is the product of the fermentation made primarily by microbial activity. Its concentration is correlated to the total bacterial count. Therefore a chemical analysis for the determination of the concentration of lactic acid in beer is a useful indicator of the good storage of the beverage.

Obviously a prompt and rapid control of this kind of parameter is more useful than ever. With CDR BeerLab^® method you can carry out the analysis with a micro-quantity of sample in few minutes, obtaining reliable data.

The measurement of D+L lactic acid in fruit juices is used to control the quality and safety of the product. High values indicate unwanted microbial fermentation, possible spoilage or poor preservation. It also helps to verify compliance with regulations and prevent food fraud.

Lactic acid in plant-based beverages can originate from the fermentation of sugars by lactic acid bacteria in fermented products. In non-fermented beverages, its presence may indicate microbiological contamination or product alterations. In some cases, it can also be added as an acidifier. Quantifying lactic acid is important to monitor microbiological quality, evaluate the progress of fermentation, ensure product safety and control its sensory and conservation characteristics.

Monitoring lactic acid is important for both artisanal and industrial kefir producers, as it helps ensure consistent quality and a reliable product. Measuring lactic acid allows you to monitor the degree of fermentation, which affects the slightly sour taste and texture of this drink.