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What else can I help you with?
Does Curd contains citric acid?
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
What acid is present in curd 1 acetic acid 2 oxalic acid 3 tartaric acid?
curd contains lactic acid. I am not sure if any of these other acids are present.
Is curd a strong acid?
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
Is curd acidic or basic?
Curd is acidic in nature. It has a low pH due to the presence of lactic acid, which is a byproduct of the fermentation process that converts milk into curd.
What is the acid present in curd?
The lactic acid is present; also fatty acids and aminoacids.
Does Curd contains citric acid?
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
What acid is present in curd 1 acetic acid 2 oxalic acid 3 tartaric acid?
curd contains lactic acid. I am not sure if any of these other acids are present.
What acid is presented in curd and vinegar?
lactic acid -curd acetic acid -vinegar
Is curd a strong acid?
curd ..which contains lactic acid is an organic acids and as a matter of fact..all organic acids are weak
Is curd contains citric acid?
no
Which acid is the cause of sour taste of curd?
Acetic Acid
Why do excess curd cause acidity in stomach?
curd contain lactic acid so acid concentration increases so acidity increases
The natural resource of lactic acid?
Curd
Is curd acidic or basic?
Curd is acidic in nature. It has a low pH due to the presence of lactic acid, which is a byproduct of the fermentation process that converts milk into curd.
What is the acid present in curd?
The lactic acid is present; also fatty acids and aminoacids.
What do you produce when you use bacteria that uses lactic acid?
curd
Fresh milk has pH of 6. How do you thick the pH will change as it turns into curd?
As milk turns into curd, lactic acid bacteria ferment lactose into lactic acid, causing the pH to decrease. The pH of curd is usually around 4.6 to 4.8 due to the build-up of lactic acid during fermentation.
