Fresh milk has a ph of 6. How do you think the ph would change as it becomes 50m? Explain your answer
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it can't change. it always remain constant
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The pH 6 of milk is due to the casein (milk protein) which is a phosphoprotein and therefore milk is slightly acidic.
During curdling, the lactobacillus keeps growing and it breaks down the lactose (the natural sugar in milk) into lactic acid which acidifies the milk even further.
Therefore, the pH of the milk will drop (decrease) (as the more acidic the substance the lower the pH) as it gets converted into curd.
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During curdling, the lactobacillus keeps growing and it breaks down the lactose (the natural sugar in milk) into lactic acid which acidifies the milk even further.
Therefore, the pH of the milk will drop (decrease) (as the more acidic the substance the lower the pH) as it gets converted into curd.
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