Lactic Acid in the Food Industry (Paperback, 1st ed. 2017)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	June 2017
First published:	2017
Authors:	Sara M. Ameen • Giorgia Caruso
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	44
Edition:	1st ed. 2017
ISBN-13:	978-3-319-58144-6
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-58144-9
Barcode:	9783319581446

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