Piimhappe (C3H6O3) maitse on kõigile tuttav, sest seda tunneme hapupiimas. Tegu on pehmema ja ümarama maitseelamusega, mis teiste hapetega tasakaalustatuna annab veinile täidlust ja mahedust.
Lactic acid is used as a preservation element to keep the pH value low in the medium, which prevents the development of pathogenic microorganisms. The concentration of lactic acid is controlled during the fermentation of dairy products, serving as an indicator of their freshness, stability, and quality.
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