Lactic Acid - a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle milk in cheese making.
lactic acid: A bitter-tasting tart acid that's the preservative in pickled foods.
lactylic stearate: The salt of stearic acid, used as a dough conditioner.
Lactic acid
(2-hydroxypropanoic acid) Found in sour milk and sauerkraut; formed in muscles during exercise.
Lactones ...
Lactic Acid Bacteria - See Lactobacillus
Lactobacillus - is generally a "friendly" bacteria that produce lactic acid when they ferment glucose into lactose.
The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics.
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lactic acid to make creme fraiche.
fleuron (Fr.) A small ornament, such as a crescent, cut from flaky
pastry to garnish hot food.
floating island See ile flottante.
Acid present in a natural state in much of wines and which is transformed into lactic acid by malolactic fermentation.
MANSENG
Gros manseng and petit manseng are the two basic white type of vines of the jurançon.
MARC (RESIDUE) ...
The bacteria in a sourdough bread culture is Lactobacillus, or lactic acid bacteria, which is also used in such foods as sauerkraut, kimchi, pickles, cheese, and yogurt.
Sour Cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately, or naturally, sours and thickens the cream.
Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetable in vinegar.
This is the result of fermentation: lactic acid bacteria naturally present in raw milk turn the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products.
The chief milk protein, casein, is coagulated by the enzyme action of rennet or pepsin, by lactic acid produced by bacterial action, or by a combination of the two.
In a nutshell, the bacilli consume the whey in the milk, the by-product of which is lactic acid. This is what makes the yogurt set up and gives it the tang.
Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor.
Starter
A bacterial culture which produces lactic acid.
Supple
Descriptive term used to describe a cheese's texture - firm but not hard, pliable and resilient.
Sour cream - Cultured cream that gets its tanginess from lactic acid. Note that there is a big difference between sour cream and spoiled cream.
Sour oranges - Seville oranges; ornamental oranges.
Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces.
Crème Caramel Creole
TOP 10 ...
Powdered dextrose is an ideal nutrient for lactic acid organisms that assist fermentation and give us the desired tang of flavor. Dextrose is heavier than meat and forces itself into the cells of the meat. Dextrous Sugar ...
Produced from cream that is pasteurized, cooled, and innoculated with a lactic acid producing bacteria (starter culture), Lactic Butter contains a culture that ferments prior to the churning.
Add four tablespoons of buttermilk to the milk, and stir it for at least one minute. Always use fresh buttermilk for the starter. Buttermilk that is older loses the lactic acid bacteria, ...
Best Sauerkraut recipes - easy Sauerkraut recipes - healthy Sauerkraut recipes
Sauerkraut is finely shredded cabbage fermented by various lactic acid bacteria.
1. Amsterdam Mashed Potatoes with Sauerkraut ...
cultured butter - It is made from cream to which lactic acid cultures have been added. The mild fermentation that results produces a richer, more developed flavor.
Yogurt is a dairy product produced by fermenting milk with an equal mixture of two bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, which change the lactose sugars in the milk into lactic acid.
Government guaranteed the sale of every pound of butter produced, so quality became a non-issue and sweet cream butter prevailed.
Buttermilk - Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid ...
 See also: Cooking, Flavor, Water, Produce, Cheese
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