Utah Master Esthetician Practice Exam

What is lactic acid primarily derived from?

1. Fermented sugars

2. Sour milk and tomatoes

3. Grains and cereals

4. Animal fats

The correct answer is: Sour milk and tomatoes

Lactic acid is primarily derived from sour milk and tomatoes because these sources undergo fermentation processes that produce lactic acid. In the context of sour milk, lactic acid is created when lactose, the sugar present in milk, is converted into lactic acid by bacterial fermentation. This process not only contributes to the tangy flavor and thick texture of products like yogurt and cottage cheese but also plays a crucial role in preserving these dairy foods. In tomatoes, lactic acid can be produced through the fermentation of the sugars present in the fruit, particularly in methods involving the preservation of tomatoes or in making certain types of fermented sauces. The presence of lactic acid gives these fermented products unique taste profiles and texture enhancements, making it an essential component in various culinary applications. The other choices do not effectively represent primary sources of lactic acid. Fermented sugars can lead to a variety of acids during fermentation, but they are not as closely associated with lactic acid specifically. Grains and cereals may contain sugars that can be fermented, but they are more often associated with different types of fermentation products. Animal fats do not contribute to lactic acid production since they do not involve the fermentation process that generates this particular acid.