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Molasses can become acidic due to several factors, including fermentation caused by yeast or bacteria that thrive in the sugar-rich environment. This fermentation process produces organic acids, which can alter the flavor and acidity levels of the molasses. Additionally, prolonged storage or exposure to air can promote microbial growth, leading to further acidification. It's important to store molasses properly to prevent spoilage and maintain its quality.

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4mo ago

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