Lactic Acid is produced by fermentation from sugar. It is fully transparent and

has a mild acid taste. It is widely used as an acidulant for preservation and flavor enhancement in various food applications.

Some of the applications of the Lactic Acid are found in sour milk products, such as koumiss, laban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough bread, and it is also use in wine making and breweries.