| 释义 |
lactic, a. Chem.|ˈlæktɪk|
[f. L. lact-, lac milk + -ic.]
Of or pertaining to milk. lactic acid (C3H6O3), the acid formed in sour milk. lactic fermentation, the souring of milk, induced by certain bacteria, which decompose the milk sugar.
1790Kerr tr. Lavoisier's Elem. Chem. 121 Lactic acid. 1822J. Imison Sci. & Art II. 139 The lactic acid is found in sour whey. 1874Roscoe Elem. Chem. xxxiv. 367 Lactic acid is contained in sour milk, and is formed from sugar by a peculiar change called the lactic fermentation. 1879St. George's Hosp. Rep. IX. 163 Treatment was by port-wine, salicylate of soda, and lactic acid spray.
Restrict Chem. to sense in Dict. and add: 2. Of dairy products, wine, etc.: containing an unusually high proportion of lactic acid, through having been inoculated with lactobacilli. Of bacteria: producing lactic acid.
1910Health & Strength 7 May 505/1 (Advt.), Lactic St. Ivel Cheese contains the pure Bulgarian bacilli in great abundance. 1912Bull. Bureau Animal Industry, U.S. Dept. Agric. No. 150. 12 In certain cases the plates thickly seeded show colonies of but a single organism, usually the ordinary lactic organism, Bacterium lactis acidi. 1950J. G. Davis Dict. Dairying 123 Lactic, a general name for sour milk cheese from whole or skim milk. Ibid. 401 Lactic cheese. 1973Which? Feb. 49/2 Lactic butter is made by leaving cream to ripen after inoculating it with bacteria, so that its lactic acid level rises, before churning. 1985Cincinnati Enquirer 18 Oct. d6/2 Fraud investigators say lactic culture farming was a huge, well-organized and highly sophisticated Ponzi scheme. |