Noticed a metallic taste from yogurt stored in a steel container? Learn what can cause this reaction and which types of steel are safer.
1 Answer
Yogurt can taste metallic when stored in steel containers due to the lactic acid in yogurt reacting with the metal, leaching metallic ions and altering the flavor. This is more pronounced with prolonged storage or acidic yogurts.
Detailed Explanation:
Yogurt contains lactic acid, a byproduct of the fermentation process. This acid is naturally corrosive, and when it comes into contact with certain metals, like some stainless steel alloys, it can cause a chemical reaction. This reaction leads to the leaching of metallic ions, such as iron, nickel, and chromium, from the steel into the yogurt. These ions, even in small quantities, can impart a metallic taste. The intensity of the metallic taste depends on several factors, including the acidity of the yogurt, the grade of stainless steel used in the container, the duration of contact, and the temperature. More acidic yogurts and longer storage times will generally result in a stronger metallic taste. Some individuals are also more sensitive to metallic tastes than others.
Pro Tip:
To avoid the metallic taste, store yogurt in glass or food-grade plastic containers. These materials are non-reactive and won't leach any unwanted flavors into your yogurt, preserving its intended taste.