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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.

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15y ago

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