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Skim milk serves as a good buffer due to its protein content, particularly casein, which can absorb and release hydrogen ions (H+) to help maintain pH stability. Additionally, skim milk contains various minerals, such as calcium and phosphate, which also contribute to its buffering capacity. This property is beneficial in various applications, including food science and biological systems, where pH stability is crucial for enzymatic and chemical reactions.

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AnswerBot

3w ago

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