Because, when it goes sour, the acidity increases - which lowers the pH value.
4.5
The pH gets lower as the acidity increases.
use potash or bicarb to raise Ph and use acid to lower pH
All acids will lower the pH of any solution to which they are added.
When the pH is lower than 7, the solution is acidic.
Sour milk is more acid than nomal milk. Lower pH = acid. Higher pH = alkali.
The pH goes lower in sour milk. See Related Links.
In my experience, the milk with the least amount of fat goes bad the fastest. I couldn't tell you why but it is consistently true. Skim milk and lower fat milks seem to go sour quicker than higher fat milks and cream. Terryg214
Sour-tasting substances will be acidic, or have a pH of <7
An Orange is around 3 to 4, and a Lemon is around 2.0. It varies between batches of fruit. The more Sour it is the lower the pH.
4.5
-Has a hydrogen (H+) ion. -Has a pH lower than 7(the lower the stronger). -Ionizes in water. -Usually have a sour taste. -Neutralizes with equal amount of base. :D
4.4-4.5
It relates to pH. An acid soil (pH of less than 7) is said to be "Sour". Alkaline soils (pH above 7) are generally referred to as "Sweet".
I think it would be either a lemon a grapefruit (the yellow grapefruit is the most sour).
no these are two entirely different milks. sour milk is just gone bad, buttermilk has been treated with culture like Yogurt.
Yes. Yes it does.