{"id":31309,"date":"2020-07-23T06:47:29","date_gmt":"2020-07-23T06:47:29","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=31309"},"modified":"2020-07-23T06:47:29","modified_gmt":"2020-07-23T06:47:29","slug":"lactic-add","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/lactic-add\/","title":{"rendered":"Lactic add"},"content":{"rendered":"<p>The add produced by the anaerobic fermentation of carbohydrates. Originally discovered in sour milk, it is responsible for the flavour of fermented milk and for the precipitation of the casein curd in cottage cheese.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The add produced by the anaerobic fermentation of carbohydrates. Originally discovered in sour milk, it is responsible for the flavour of fermented milk and for the precipitation of the casein curd in cottage cheese. &nbsp;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-31309","post","type-post","status-publish","format-standard","hentry","category-l"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lactic add - Definition of Lactic add<\/title>\n<meta name=\"description\" content=\"The add produced by the anaerobic fermentation of carbohydrates. 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