Already in 1879 Johnston and Church taught that lactic acid is the acid of cyder. The writer's experiments in 1934‐36 indicated that lactic acid is the predominating natural acid in English commercial cyders, that it arises usually from the bacterial fermentation of malic acid, and that in some cyders malic acid is probably absent. The lactic bacteria concerned have been investigated abroad, especially in Switzerland.
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Dan W. Steuart (1949) studied this question.