Description
Our test measures the combined D-Lactic Acid plus L-Lactic Acid. This test was initially designed to test tomatoes and tomato products as an indicator of Lactic Acid contamination but can be used to test almost any liquid based or liquefiable food. The test has a range of 40 to 500 mg/L and our color chart provides readings at 40, 65, 100, 160, 250, 350, and 500 mg/L..
L-Lactic Acid for confirming the start of malolactic fermentation. This parameter is often tested to see if their produce became contaminated with lactic acid during harvest and the first couple of steps of processing.
D-Lactic Acid for determining if there was any contamination by “bad” lactic acid during the primary and secondary fermentation processes.
D & L-Lactic Acid is tested with this test for determining contamination by lactic acid during tomato processing.
Because of the various thicknesses of tomato products we offer two variations on this product – one with a diluent for thicker samples and one without the diluent.
You can test tomatoes and tomato juice with just the strip. If you are looking to test tomato paste, sauce, or ketchup you must first use the diluent to liquify it.
Please select what you are testing above and if your application requires a diluent we will include the same amount of them as we do your tests.
