Acidified milk
Acidified milk or acidulated milk is the food produced by adding one or more food-grade acids to milk, cream, or buttermilk, with or without the addition of microorganisms.[1][2] In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid (commonly found in fermented milk), malic acid, phosphoric acid, succinic acid, and tartaric acid.[1] Acidified milk lacks certain nutritional benefits that fermented milk has.[2]
Examples
[edit]- Acidified infant formula
- Acidified sour cream
- Chhena
References
[edit]- 1 2 "Code of Federal Regulations, Title 21, 131.111: Acidified milk". eCFR. 2025-11-17. Retrieved 2025-12-05.
- 1 2 Kurmann, Joseph A.; Rašić, Jeremija Lj; Manfred, Kroger (1992). Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products. New York: AVI Book. pp. 7, 29–30. ISBN 978-0-442-00869-7.