The pH of fresh milk is 6. what will be the pH when it sets into curd/yogurt?
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When milk is turned into curd then its pH value will decrease due to the production of lactic acid in curd which is acidic in nature.
Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH 4.0 and 4.6 in which fermentation is arrested by rapid cooling. The amount of lactic acid present at this pH level is ideal for yogurt . By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavour, aroma, and texture. A deviation from the pH set point can lead to a reduced shelf life of the yogurt or a product that is too bitter or tart.
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The pH of fresh milk is 6. What will be the pH when it sets into curd / yogurt?
The pH will decrease.
- This is because when milk is set into curd lactic acid is produced.
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