What substance is derived from sour milk and tomatoes?

Lactic acid is the substance derived from sour milk, which is produced during the fermentation process of lactose in the presence of bacteria. This fermentation not only occurs in dairy products but can also happen in various applications involving the souring of milk. When it comes to tomatoes, lactic acid can also be a by-product of certain types of fermentation used in preserving or processing tomatoes, particularly in the making of products like sauerkraut and pickles. The combination of sour milk and tomatoes can produce lactic acid through these fermentation processes.

In contrast, vitamin C is primarily found in fruits and vegetables and is not produced from sour milk or tomatoes specifically. Hydroxy acids are a category of compounds that include alpha hydroxy acids (AHAs), which can come from a variety of sources, but they are not directly obtained from sour milk or tomatoes. Amino acids are the building blocks of proteins and are not derived from these substances either, but rather from the breakdown of proteins in living organisms.