Hippuric acid

An organic acid also known as N-benzoyl glycine, benzoylamino acetic acid, or benzamido acetic acid. It helps shape the flavour of several dairy foods — cheese, yoghurt, and kefir among them. During microbial fermentation it is often converted to benzoic acid, which itself has preservative properties — a natural link between milk chemistry and the metabolic activity of the cultures that shape fermented dairy flavour. Its presence and transformation illustrate how starter cultures modify milk constituents beyond simple acid production, generating flavour compounds and mild antimicrobial effects that influence both taste and keeping quality.