- of or relating to or obtained from milk (especially sour milk or whey)
Found on http://www.webdictionary.co.uk/definition.php?query=lactic
[ Latin lac
, milk: confer French lactique
. See Lacteal
, and confer Galactic
.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey; as, lactic
fermentation, etc. Lactic acid
Found on http://www.encyclo.co.uk/webster/L/4
<physiology> Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. ... <biochemistry, physiology> Lactic acid, a sirupy, colourless 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.
Found on http://www.mondofacto.com/facts/dictionary?lactic
of or relating to or obtained from milk (especially sour milk or whey); `lactic acid`; `lactic fermentation`
Found on http://wordnetweb.princeton.edu/perl/webwn?s=lactic
(lak´tik) pertaining to milk; called also galactic.
Found on http://www.encyclo.co.uk/local/21001
• (a.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc.
Found on http://thinkexist.com/dictionary/meaning/lactic/
Type: Term Pronunciation: lak′tik Definitions: 1. Relating to milk.
Found on http://www.medilexicon.com/medicaldictionary.php?t=47545
Milk aroma, sometimes flavour, of certain cheeses.
Found on http://www.e-cookbooks.net/cheese.htm
adjective, Latin lac = milk.
Found on http://www.anatomy.usyd.edu.au/glossary/glossary.cgi?
One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the malolactic fermentation.
Found on http://www.thewinedoctor.com/glossary/l.shtml
(1) A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma. (2) The type of organisms included in starter cultures for cheesemaking.
Found on http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=L
No exact match found