mjölksyrade
Mjölksyrade refers to the process of lactic acid fermentation, a metabolic process that converts sugars such as glucose, fructose, and lactose into cellular energy and the metabolic byproduct lactic acid. This process is carried out by certain bacteria and muscle cells. In the context of food, it is a preservation technique and a way to enhance flavor.
Foods that undergo lactic acid fermentation are often referred to as "fermented" or "sour" foods. Common examples
The lactic acid produced also contributes a characteristic tangy or sour flavor to the fermented foods. Additionally,