My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic).
When butter becomes old and rancid the pH gets lower and is tastable!
A neutral substance is any substance that has the same number of protons and electrons. One common neutral substance is carbon dioxide. Another common neutral substance is nitrogen gas, N2.
Generally a neutral substance is called an inert substance.
It's a neutral substance, with a pH of 7.
A neutral pH is 7.
A substance with a pH of 7 is not acidic nor is it basic. It is a neutral substance.
A neutral substance is any substance that has the same number of protons and electrons. One common neutral substance is carbon dioxide. Another common neutral substance is nitrogen gas, N2.
A neutral substance is any substance that has the same number of protons and electrons. One common neutral substance is carbon dioxide. Another common neutral substance is nitrogen gas, N2.
Generally a neutral substance is called an inert substance.
Ketchup is not considered to be a neutral substance. Ketchup is considered to be an acidic substance with a low pH.
It's a neutral substance, with a pH of 7.
A neutral pH is 7.
This substance is neutral.
A substance with a pH of 7 is not acidic nor is it basic. It is a neutral substance.
Peanuts. Peanut Butter is just peanuts grinded. It's a new substance… But it's still peanut butter.
Water is an electrically neutral substance.
neutral substances are natural in nature whereas basic substances are basic .
Neutral substance has a pH of 7