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Synopsis Lactic acid (2-hydroxy propanoic acid, L-hydroxy propionic acid) is a fermentation product of molasses glucose. It occurs widely in nature. It is the principal acid constituents of sour milk and a normal constituent of blood and muscle tissue of animals.Lactic acid is very important industrial chemical and is consumed, by many industries like food, beverages, plastics, textile leather industry etc. Lactic acid has a pleasant sour taste but no odour. It is completely miscible with water, alcohol, and other although it is insoluble in chloroform; then it does not crystallize from solution, as do other acids. Also, its melting point means that it is a liquid at most encountered temperature. It is a weak acid with good solvent properties, and it polymerizes readily for the production of polymers. In addition many of its salts are quite soluble in water. These various properties have allowed lactic acid to find wide commercial usage.