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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:

Milk that has been fermented by the desirable kinds of acid-forming bacteria is not harmful.

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

Indeed one of the objections urged against pasteurization is that it destroys the natural safe guard, the acid-forming bacteria.

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

In the latter case the ordinary acid-forming bacteria will usually predominate in the milk, while in the former, the number of kinds of bacteria and the proportion between the kinds will be changed.

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

In other words, the maker wishes the milk to be in such condition, bacteriologically, that if kept at a temperature favorable for the growth of the acid-forming bacteria, the acidity will increase rapidly.

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

These desirable, acid-forming bacteria are of the greatest service in every branch of the dairy industry, whether in butter or in cheese making, or in the sale of milk in the city.

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

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