| 1. Fermented lactose
The first ability of lactic acid is to ferment lactose. After a complex chemical reaction process, lactose is first broken down into glucose and galactose, and finally it is turned into lactic acid. The galactose and glucose produced by the fermentation of lactic acid are not only easy to absorb, but also required for human brain and nerve development, which is especially beneficial to infant brain development
2. Break down milk protein
The second ability of lactic acid is to break down milk protein. There are few free amino acids (components that make up protein) in milk, while milk protein has larger particles and is difficult to absorb. In order for lactic acid to survive, they must break down protein to obtain the required amino acids. Peptides and amino acids are easy to digest and absorb, which improves the utilization of protein. Coupled with the effect of lactic acid, its nutritional value is better.
3. Produce a special aroma
The third ability of lactic acid is to produce a special aroma, giving yogurt and dry cheese a unique flavor.
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