Chemistry, asked by satyajeet17, 1 year ago

What is pH of fresh yoghurt ?

Answers

Answered by priyanshu4710

1

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, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria.J
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