Changes

Lactic acid is a low molecular-weight acid, with a boiling point of 122 C under standard conditions and a vapor pressure around 10 Pa at room temperature. With a lower vapor pressure than acetic acid, lactic acid is less volatileand only contributes slightly to the odor of Lambic. Lactic acid is ten times more acidic than acetic acid, as measured by the propensity to lose a proton. This gives lactic acid a soft, acidic taste even in low concentrations. Lactic acid is a common part of many food products and is primarily responsible for the tart, fresh taste of yogurt, keffir, cottage cheese, and other sour milk products as well as many non-dairy products such as kombucha, sourdough bread, and Lambic.