Fresh milk has a pH of 6. How do you think the pH will change as it turns into curd?
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The pH of fresh milk is 6 which is acidic in nature. This milk is converted to curd by the action of bacteria which further increases the acidity of the curd and decreases its pH value from 6 and it becomes less than 6. The acidic strength increases on going down the pH scale from 7 to 1.
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The pH value of milk is 6 since it is acidic in nature. When the milk is converted into curd due to the action of bacteria, lactic acid is formed which is more acidic in nature. Therefore the pH value of the milk is reduced as it turns to curd.
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