Milk, if hot is acidic in nature but it acts as antacid when chilled. Why?
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The pH of the milk is NOT affected in any way by the temperature of the milk at any given moment.
Of course, if the milk was inoculated with lactose-fermenting bacteria, and allowed to incubate at 37′C, the conversion of lactose to lactic acid would cause a graduate drop in pH of some hours.
Of course, if the milk was inoculated with lactose-fermenting bacteria, and allowed to incubate at 37′C, the conversion of lactose to lactic acid would cause a graduate drop in pH of some hours.
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milk when heated lactic acid is formed .so it is acidic in nature.but when it is chilled the lactic acid is absent .so it has a base and acts as antacid
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