Milk is slightly acidic because it contains some lactic acid. The bacteria that consumes the sugars produces lactic acid because it respires anaerobically (without any oxygen) thus not breaking down the glucose fully.
It is a byproduct of butter production.
The lactic acid is used to coagulate the milk proteins into two products, a thicker substance (butter) and a watery byproduct used in baking scones or soda bread.
lactic acid
acetylsalicylic acid
Lactic acid is an organic acid. It can be found in sour milk.
there are no acids found in water
Acid curdles milk. If you add a teaspoon of lemon juice to a glass of milk, it will give the milk the taste and texture of buttermilk. Some cooks actually do this when a recipe calls for buttermilk, and they don't have any on hand. It works just as well as using commercial buttermilk.
Citric acid is found in most soft drinks.Carbonic acid
acid-loving
No. Buttermilk taste like yoghurt; it's more acid than milk. So using it in mac and cheese will give a fairly revolting result.
It's acid, whether it's citrus, buttermilk, yogurt or sour cream.
wat kind of acid is found in butter milk is............. lactic acid while fermenting lactose the primary sugar found in milk thnks its briizhii or breezzy livin life for GOD....peace out
Vitamin C is ascorbic acid. Citrus fruits contain citric acid. Carbon dioxide dissolved in water is carbonic acid. Water is both an acid and a base. And phosphoric acid may be added as a flavouring.
Buttermilk is actually an acid base. (vinegar+milk). If you use them interchangeably you may create an awesome science experiment (baking soda/powder) but not a Yummy cake!
Butter milk should not be kept in copper vessel because,1. Butter milk contains an organic acid called as lactic acid.2. The lactic acid present in the buttermilk reacts with the copper vessel.3. The chemical reaction brings about spoilage of butter milk, which is unfit for consumption