Fresh milk has a ph of 6. how do you think the ph will change as it turns into curd? explain your answer?
Question: Fresh milk has a ph of 6. how do you think the ph will change as it turns into curd? explain your answer?
As milk turns into curd, its pH level will decrease. This is because during the curdling process, the lactose in milk is converted into lactic acid by the bacteria present in it. As the amount of lactic acid increases in the milk, the pH level decreases.
The bacteria that cause milk to turn into curd are known as lactic acid bacteria. These bacteria consume the lactose in milk and convert it into lactic acid, which is responsible for the sour taste and thickening of the milk. As the amount of lactic acid increases in the milk, the pH level decreases. The curd is formed when the proteins in the milk coagulate due to the presence of lactic acid.
The final pH of curd will depend on a variety of factors, including the type of bacteria present, the temperature, and the time taken for the curdling process. However, typically, the pH of curd is around 4.2-4.6, which is more acidic than fresh milk.
In summary, the pH of fresh milk will decrease as it turns into curd due to the conversion of lactose into lactic acid by the bacteria present in the milk.
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