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acid-forming

American  
[as-id-fawr-ming] / ˈæs ɪdˌfɔr mɪŋ /

adjective

  1. yielding acid in chemical reaction; acidic.

  2. (of food) containing a large amount of acid ash after complete oxidation.


acid-forming British  

adjective

  1. (of an oxide or element) yielding an acid when dissolved in water or having an oxide that forms an acid in water; acidic

  2. (of foods) producing an acid residue following digestion

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of acid-forming

First recorded in 1865–70

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Some of the acid-forming bacteria are able to develop a bitter principle, the milk retaining a pleasant odor and having the normal amount of acid, while the taste is intensely bitter.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

In the absence of acid-forming bacteria, the cheese may develop a putrid or rotten odor, due to the growth of some types of putrefactive or digesting bacteria.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

Raw milk rarely undergoes this type of decomposition, since the rennet-forming bacteria under ordinary conditions are unable to develop in competition with the acid-forming bacteria.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

Not all acid-forming bacteria are able to produce favorable, flavor-giving compounds; hence, sour cream butter may sometimes be deficient in flavor by reason of this fact.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

In this fermentation, the development of acid is preceded by an enormous increase in the number of acid-forming bacteria.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

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