The pH of milk changes when making yogurt due to the production of lactic acid by bacteria during fermentation. This process reduces the pH of … Read More

The pH of milk decreases when lipase is added because lipase breaks down the fats (lipids) in milk into fatty acids and glycerol. The fatty … Read More

The pH of milk at its isoelectric point is a crucial aspect of understanding milk proteins and their behavior. This article delves into the intricacies … Read More

The pH of milk reduces when it decays due to the anaerobic respiration of bacteria present in the milk. These bacteria convert lactose sugar into … Read More

The pH of milk chocolate is slightly acidic, ranging from 5.82 to 6.7. This is due to the presence of lactic acid, which serves as … Read More

The pH of milk cream, also known as heavy cream, is slightly acidic, ranging from 6.5 to 6.7. This acidity is due to the presence … Read More

The pH of Milk of Borax, also known as sodium borate or borax, is typically in the range of 9.0 to 9.3, making it a … Read More

The pH, or potential of hydrogen, is a crucial factor in understanding the acidity or alkalinity of various substances, including milk and gastric juice. While … Read More

The pH of laundry detergents is a crucial factor in ensuring the effectiveness and safety of your cleaning routine. While the term “milk of laundry … Read More