Yeah, right at the end... - Like lactic.

是的，就在最后… … - 像乳。

Plus, all that lactic acid helps give your yogurt its characteristic tangy flavor.

而且乳奶吃起来有标志性的浓郁口感。

Its lactic acids caused proteins to coagulate, binding into soft clumps.

乳会让蛋白质凝固，形成软软的块状物。

Some bacteria ferment sucrose, and that produces lactic acid as a byproduct.

有一些细菌可以发酵蔗糖，并有副产物乳产生。

Hypothetically, sodium bicarbonate supplementation can also buffer lactic acid, thus improve physical endurance.

假设地说，补充碳氢钠可以缓冲乳，从而提高身体耐力。

They are made of poly lactic acid known as PLA from corn starches.

它们是由米淀粉中提取出的聚乳(PLA)制成的。

You also sweat, releasing those appetizing chemicals, primarily lactic acid, that invites the mosquito's attention.

你也会流汗，释出那些令蚊子开胃的化学物质 ——主要是乳，招来蚊子的注意。

When they say “ah, the lactic acid! ”

“啊，乳！”

When you run the 400, there's like a buildup of lactic acid in your legs.

当你跑 400 米，你的腿上有乳堆积。

One thing that helps your body dispose of that lactic acid?

有没有方法可以帮助身体排出乳？

As they consume it, the bacteria generate byproducts in the form of acids, such as lactic acid.

用糖组成分子结构 并当作能量的来源，当微生物消耗糖分时，细菌产生性的副产物。

Bacteria can eat the lactose sugars in the milk and produce lactic acid through a process called fermentation.

嗜热菌会吞噬乳糖并产生乳，这个过程叫做发酵。

It gives off that lactic flavor, that lactic acid.

它散发出那种乳味，那种乳。

And the byproduct of that is lactic acid.

而其中的副产品就是乳。

Those who have higher natural levels of certain chemicals in their skin, particularly lactic acid, also seem to be more attractive.

那些皮肤天生含有较多特定化学物质的人 ——尤其是乳 —— 也特别吸引蚊子。

At this point, you're also causing significant damage to tooth enamel as the bacteria break down sugar to produce lactic acid.

由此，当细菌分解糖产生乳时，牙釉质也会受到重大损害。

It can absorb the lactic acid as well as release a bicarbonate to neutralize that acid.

它可以吸收乳并释放碳氢盐来中和乳。

Because, despite what you probably were taught in high school, lactic acid does not make your muscles hurt when you exercise.

因为，不管高中老师怎么说，其实乳并不会让你在运动时产生肌肉痛。

After one month of storage, a strain of bacteria, Propionibacterium shermanii, consumes lactic acid and releases carbon dioxide.

储存一个月后，一种名为谢氏丙杆菌的细菌会消耗乳并释放二氧化碳。

These bacteria break down sugars into chemicals like lactic acid and acetic acid, giving sourdough its signature tartness.

这些细菌将糖分解成乳和乙等化学物质，面团具有标志性的味。