acid-forming

[ as-id-fawr-ming ]

/ ˈæs ɪdˌfɔr mɪŋ /

yielding acid in chemical reaction; acidic.

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

Origin of acid-forming

First recorded in 1865–70

The same condition is found in milk where the environment is most favorable for the acid-forming bacteria.

Outlines of dairy bacteriology |H. L. Russell
In cheese a certain amount of acid can be produced by the acid-forming bacteria.

Outlines of dairy bacteriology |H. L. Russell
These temperatures favor especially the growth of the acid-forming bacteria.

Outlines of dairy bacteriology |H. L. Russell
The desirable type of acid-forming bacteria do not form spores; hence, are easily killed by heating the milk.

Outlines of dairy bacteriology |H. L. Russell

In carbon all base-forming properties have disappeared, and the acid-forming properties are more marked than in boron.

An Elementary Study of Chemistry |William McPherson

acid-forming

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

(of foods) producing an acid residue following digestion