What type of acid is formed in sour milk?

In sour milk, lactic acid is the primary acid that forms as a result of the fermentation process. This occurs when lactose, the sugar found in milk, is metabolized by bacteria such as Lactobacillus. These bacteria convert lactose into lactic acid, which leads to the sour taste and thicker texture associated with sour milk.

Lactic acid is a natural preservative and plays a crucial role in the development of various dairy products such as yogurt and cheese. Its production is also vital for maintaining the safety and quality of fermented foods, as it can inhibit the growth of spoilage organisms and pathogens. The presence of lactic acid in sour milk is a clear indicator of successful fermentation, showcasing the importance of this process in food preparation and nutrition.