Agricultural Research, May 1st, 1999
Lactic acid--a colorless or slightly yellow, syrupy liquid--is naturally formed by the fermentation of lactose, or milk sugar. Its name comes from the Latin word "lac," which means milk. Commercially, lactic acid can be made synthetically from chemicals or organically as a byproduct of corn fermentation.
Last year, ARS agricultural engineer Richard G. Koegel in Madison, Wisconsin, and University of Wisconsin researchers were the first scientists to make lactic acid from alfalfa. This accomplishment will give alfalfa an extra economic boost.
The USDA-Wisconsin research partnership has alrea...
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