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Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. It is a hydroxy carboxylic acid. It was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. It is a carboxylic acid, whose chemical formula C3H6O3 has its hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA). In solution, it can lose a proton from the acidic group, producing the lactate ion CH3CH(OH)COO−. It is miscible with water or ethanol, and is hygroscopic. Lactic acid is chiral and has two optical isomers.Lactic acid is one organic acid is important in industry, especially in the food industry. In addition, its use is now more widespread because it can be used as raw material for manufacture of polylactic acid, biodegradable plastics which is a polymer of lactic acid. Majority of lactic acid production by fermentation of sugar (glucose) by lactic acid bacteria, like Lactobacillus, which has a high acid tolerance and can be genetically modified to produce D-(-) or L-(+) optical isomers of these acids selectively. However, these bacteria require a complex medium that can make the process of purification (downstream processing) is difficult and expensive. SimakBaca secara fonetik Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.







molecular formula : C3H6O3 molar mass : 90.08 g/mol melting point : L: 53 °C D: 53 °C D/L: 16.8 °C boiling point : 122 °C @ 12 mmHg acidity (pKa) : 3.86





__**ALPENLIEBE**__ candy is the kind of distraction in the form of solid food, made from sugar or sugar mixed with other sweeteners, with or without the addition of other food ingredients and food additives are permitted. Other additional ingredients commonly used include citric acid, lactic acid, tartat acid, flavor, milk, chocolate and so on.



__**YOGHURT**__ yoghurt contains lactic acid. Lactic acid bacteria in yogurt have various health benefits. Lactic acid bacteria found in yogurt. These bacteria form colonies and creating an environment in the digestive tract in such a way as to prevent the growth of pathogenic bacteria that enter the body. Because it can prevent diarrhea caused by bacterial pathogens. In yoghurt, lactic acid is the formed of //Lactobacillus bulgaricus// and //Streptococcus thermophilus// (probiotic bacteria). The probiotic bacteria become a starter of making yoghurt. The function is for decreasing the pH and it congeal the yoghurt. The other funcion of lactic acid in yoghurt is making the special taste of yoghurt (sour flavor).



**__CHEESE__** within the cheese also contained lactic acid. after milk which is the raw material for making cheese is heated (pasteurized) added lactic acid bacteria (eg. //Lactobacillus bulgaricus//) for the lactose is converted into lactic acid (acid coagulation) to form sediment / clot resembles tofu.

12-1 Lactic Acid

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