Lactic acid: Lactic acid is one of the natural components in yogurt, produced by the fermentation of lactose in milk. Its presence reduces the p-value of milk, and when it reaches the isoelectric point of casein, it coagulates to form the unique and rich taste of yogurt. Due to lactic acid being one of the natural components in yogurt, directly adding 0.2-0.5% lactic acid during yogurt production not only does not affect product quality, but also extends product shelf life. At the same time, it is easy to use. Therefore, in recent years, the method of directly acidifying yogurt by adding lactic acid is being rapidly promoted.

Agency: Henan Jindan Lactic Acid Technology Co., Ltd