lactic
(adjective) of or relating to or obtained from milk (especially sour milk or whey); “lactic acid”; “lactic fermentation”
Source: WordNet® 3.1
lactic (not comparable)
Of, relating to, or derived from milk
(biochemistry, of fermentation) That produces lactic acid
Source: Wiktionary
Lac"tic, a. Etym: [L. lac, lactis, milk: cf. F. lactique. See Lacteal, and cf. Galactic.] (Physiol. Chem.)
Definition: Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There are at least three isomeric modifications all having the formula C3H6O3. Sarcolactic or paralactic acid occurs chiefly in dead muscle tissue, while ordinary lactic acid results from fermentation. The two acids are alike in having the same constitution (expressed by the name ethylidene lactic acid), but the latter is optically inactive, while sarcolactic acid rotates the plane of polarization to the right. The third acid, ethylene lactic acid, accompanies sarcolactic acid in the juice of flesh, and is optically inactive.
– Lactic ferment, an organized ferment (Bacterium lacticum or lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so- called spontaneous coagulation of milk.
– Lactic fermentation. See under Fermentation.
Source: Webster’s Unabridged Dictionary 1913 Edition
23 December 2024
(noun) Australian tree having hard white timber and glossy green leaves with white flowers followed by one-seeded glossy blue fruit
The first coffee-house in Mecca dates back to the 1510s. The beverage was in Turkey by the 1530s. It appeared in Europe circa 1515-1519 and was introduced to England by 1650. By 1675 the country had more than 3,000 coffee houses, and coffee had replaced beer as a breakfast drink.
