Formed by natural fermentation in products such as cheese, yoghurt, soy sauce and sourdough, it is used in the food industry to as a pH regulator or as a preservative. It is also used as a flavouring agent. Also known as milk acid, it can be used in beer brewing to lower the pH and increase the body of the beer. It can also be used in various beverages, cocktails and confectionary to impart a sour taste.
