maitohappoinen

Maitohappoinen is a Finnish adjective meaning lactic-acid fermented or containing lactic acid. It is used to describe foods, beverages, or cultures that have undergone fermentation primarily by lactic acid bacteria, which convert sugars into lactic acid.

In practice, maitohappoinen refers to products whose preservation and flavor result from lactic acid fermentation. The process lowers the pH, inhibits spoilage organisms, and imparts a characteristic sour or tangy taste. Common lactic acid bacteria involved include Lactobacillus, Leuconostoc, and Streptococcus species, which may act alone or in mixtures during fermentation. Maitohappoinen products span dairy items such as yogurt and sour cream, as well as plant-based ferments like sauerkraut and kimchi, and various traditional preserved foods.

The term is widely used in Finnish food science, nutrition labeling, and culinary contexts to indicate that lactic acid is the main fermentative agent and preservative, rather than alcoholic fermentation. It also conveys a sour flavor profile associated with lactic acid production and acidification of the product.

Etymology and related terms: maitohappoinen is formed from mait0 (milk) plus happo (acid) with the adjectival suffix -inen. Related concepts include maitohappobakteerit (lactic acid bacteria), maitohappokäyminen (lactic acid fermentation), and broader terms such as fermentation and sour dairy products.

See also: lactic acid fermentation; lactic acid bacteria; yogurt; sauerkraut; fermentation.