Parmigiano Reggiano has 1.6% lactic acid!?

[EnergeticLeo]

Guide: nutritional characteristics - Parmigiano Reggiano

The nutritional values of Parmigiano Reggiano talk about the composition of an excellent product: click and find out more.

www.parmigianoreggiano.com

Lactic acid content is 1.6g / 100g. Is this a high amount? I remember Peat would avoid some dairy due to its lactic acid content, and said lactic acid can lower liver glycogen more quickly.
On the other hand, Ray has spoken favourably about original PR cheese.

What are people's thoughts?

 

[Limon9]

Guide: nutritional characteristics - Parmigiano Reggiano

The nutritional values of Parmigiano Reggiano talk about the composition of an excellent product: click and find out more.

www.parmigianoreggiano.com

Lactic acid content is 1.6g / 100g. Is this a high amount? I remember Peat would avoid some dairy due to its lactic acid content, and said lactic acid can lower liver glycogen more quickly.
On the other hand, Ray has spoken favourably about original PR cheese.

What are people's thoughts?

Don't you think yogurt is a lot more sour than parmesan?

 

[EnergeticLeo]

Don't you think yogurt is a lot more sour than parmesan?

I think it's a different kind of sour, maybe due to the higher water content in yoghurt.
A quick search suggests yoghurt has only 0.9% lactic acid.

Is lactate an undervalued functional component of fermented food products?

Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate ...

www.ncbi.nlm.nih.gov

 

[SaltiestSardine]

Store bought yoghurt gives me crazy stomach cramps which i always assumed was the lactic acid, but i eat close to a kilo of DOP parmesan every 3-4 weeks, so now i am not so sure(cultured/unpasteurised yoghurt isn't a problem)

 

[EnergeticLeo]

Store bought yoghurt gives me crazy stomach cramps which i always assumed was the lactic acid, but i eat close to a kilo of DOP parmesan every 3-4 weeks, so now i am not so sure(cultured/unpasteurised yoghurt isn't a problem)

Interesting - it could be the higher production quality of the parmesan among other things.