Heterolactic fermentation, where some lactate is further metabolized and results in ethanol and carbon dioxide[3] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2 If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): C12H22O11 + H2O → 2 C6H12O6 Heterolactic fermentation is in a sense intermediate between lactic acid fermentation, and other types, e.g. alcoholic fermentation (see below). The reasons to go further and convert lactic acid into anything else are: