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the PH level will be about 7 or 8 as is becomes more acidic.
Actually, you are incorrect. When something becomes more acidic it is below 7. (7 being neutral). The ideal pH level for yogurt is about 4.25 on the pH scale.
Wiki User
∙ 13y ago
Wiki User
∙ 8y agoA bacteria called Lacto Bacillus as it respires it breaks down the lactose in milk for energy and as a result creates what we know as yoghurt, you can make your own at home, it is a popular Biology experiment in secondary schools to show how organisms can be used in industry and to show how other organisms respire.
Wiki User
∙ 12y agoAs milk ferments when you add the yogurt culture the lactose in milk ferments in lactic acid because of the bacteria and binds milk molecules into a solid yogurt
Wiki User
∙ 9y agoUnspoiled milk has a pH of 7 and spoiled milk has a pH of about 4.
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Curd is more acidic than milk is this true?
curd is more acidic than milk .Because when milk is changed to curd it's pH value decreases due to the formation of lactic acid.
If pH of milk is 6 then what will be the pH of curd?
no change
What is the useful microorganism present in curd?
Lactobacillus casei is the bacterium present in curd. It produces lactic acid, which in turn reduces the pH and coagulates milk proteins (primarily casein) forming curd.
Why does pH of milk change on turning into curd?
A protein called casein, present in milk, forms a coagulum in the presence of an acid. This may result from the splitting of some of the phosphate that had been esterified to the casein and also from some proteolysis of peptide bonds in the casein molecules.
Why it is necessary to add a small amount of yogurt to convert milk into yogurt?
Yogurt converts the milk sugar to lactic acid, driving the pH down. The low pH causes the milk proteins to coagulate into a soft curd. So basically yogurt is milk transformed by harmless bacteria.
What color does pH paper turn dipped in milk?
Milk has a pH level of 6.7, so it is slightly acidic. If you dip pH paper inside milk it will probabally go light green.
When milk is converted into curd what causes the sour taste?
A bacteria called lactobacilus converts lactose into Lactic acid thus making it sour. Lactic acid buildup due to bacterial activity causes the pH of the milk to drop. Once the pH drops below pH 4.6, the casein proteins coagulate and forms a curd. The curdling is due to the milk becoming sour.
Why did the solution turn into light pink at the end of the titration?
The pH was changed.
Is formation of curd a chemical change or a physical change?
Setting of curd is a chemical change b'coz when lactobacillus bacteria comes in contact of milk they convert the milk to curd due to some biochemical reasons.
How can any kind of microorganism grow on curd when curd itself has a bacteria lactobacteria?
Curd is formed when milk is acidified - either by adding an acid such as vinegar, or by contamination by some bacteria like lactobacilli, which lower the pH of milk. This causes the milk proteins to coagulate i.e. milk doesn't stay an emulsion anymore, but separates into solid and liquid parts. However, in this whole process, the nutrients in the milk, viz. the calcium & other mineral content, the sugar content and most of the fat content (if the milk wasn't skimmed) stays the same. So it can still harbour a variety of microorganisms - provided they can tolerate the low pH. Besides, wherever there are bacteria present, viruses known as bacteriophages are also found. These depend on the bacteria for their "sustenance".
What is pH of milk?
The pH of milk is 6.7
What is the pH of boiled milk?
Milk has a pH of about 6.4 to 6.8. Skim milk has a pH of about 5.1 to 5.4.
