lactic-acid

Two important types are lactic-acid bacteria, which make lambic sour, and yeasts of the genus Brettanomyces, among them B. bruxellensis, which give lambic its characteristic aroma.

Tracking an Ancient Belgian Beer 2009

Lactose is the sugar found in milk; 98 percent of it is drained off with the whey (cheese is made from the curds), and the other 2 percent is quickly consumed by lactic-acid bacteria in the act of fermentation.

Archive 2007-11-01 Steve Carper 2007

Lactose is the sugar found in milk; 98 percent of it is drained off with the whey (cheese is made from the curds), and the other 2 percent is quickly consumed by lactic-acid bacteria in the act of fermentation.

Cheese and Lactose Steve Carper 2007

Over the first five days of March this year MyVoice looked at the consumption of lactic-acid bacilli-laden fermented milk drinks such as Yakult, Calpis or Labre, or just plain old drinking yoghurt.

Japanese and milk drinking: part 1 of 2 2007

When Rusty Smith, world champion in the 5,000 meter, does these "lactic-acid workouts" (between stints in the hardware department at Home Depot, part of a USOC program), he says, it's all about "seeing how much pain your legs can take."

Gold-Medal Workouts 2007

What you miss is the dizzy crazy lactic-acid storm of training, racing.

Again to Carthage Jr. John L. Parker 2007

It was certainly nothing like the rasping, pounding, lactic-acid storm of his earlier track racing, where one small error in strategy or pace judgment could cost him several tenths of a second and possibly the race.

Again to Carthage Jr. John L. Parker 2007

Because the yeast layer at the top has a good supply of oxygen and is inevitably contaminated by other airborne microbes, including lactic-acid bacteria, top-fermented beers are often relatively acidic and strong in flavor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Lactose and the lactic-acid bacteria therefore turn milk sour, but help prevent it from spoiling, or becoming undrinkable.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Because the yeast layer at the top has a good supply of oxygen and is inevitably contaminated by other airborne microbes, including lactic-acid bacteria, top-fermented beers are often relatively acidic and strong in flavor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004