Lactic: alternatives and connections

Turning sour; readily becoming tart or acid; slightly sour.

Pertaining to, containing, or derived from, acetyl, as acetic ether, acetic acid. The latter is the acid to which the sour taste of vi…

Having a sour taste; sour; acid.

Sour, sharp, or biting to the taste; tart; having the taste of vinegar: as, acid fruits or liquors. Also fig.: Sour-tempered.

To make sour or acid in a moderate degree; to sour somewhat.

Coagulated sour milk; loppered milk; curdled milk; -- sometimes called simply clabber.

residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.

The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part…

The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made in…

Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process.

Of or pertaining to milk; got from milk; as, galactic acid.

a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruits

Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It h…

A fruit allied to the lemon, but much smaller; also, the tree which bears it. There are two kinds; Citrus Medica, var. acida which is…

Pertaining to, or designating, a monobasic acid, HPO3, analogous to nitric acid, and, by heating phosphoric acid, obtained as a crysta…

Pertaining to, derived from, or contained in, oil; as, oleic acid, an acid of the acrylic acid series found combined with glyceryl in…

An acid containing oxygen, as chloric acid or sulphuric acid; -- contrasted with the hydracids, which contain no oxygen, as hydrochlor…