Fresh milk has a pH of 6.When it changes into curd (youghurt) will its pH increase or decrease.Why?
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the ph range of curd is in between 4.5 to5.5.
So that means it decreases.
And it is acidic as the bacteria lactobacillus make the curd acidic which containing a little amount of lactic acid and tartaric acid.
So that means it decreases.
And it is acidic as the bacteria lactobacillus make the curd acidic which containing a little amount of lactic acid and tartaric acid.
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Fresh milk has a pH of 6. When it changes into curd (youghurt) will its pH increase or decrease. Why?
The pH will decrease.
- This is because when milk is set into curd lactic acid is produced.
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