Question

after week 2 the pH of the cultured yogurt product after fermentation was 3.0 how did the pH change? Did it become more acidic or basic ? Explain why

Answer 1

The pH of the yogurt product decreased from 4.6 to 3.0 after fermentation, indicating that it became more acidic. This change in pH is due to the production of lactic acid by the bacteria during the fermentation process. Lactic acid is produced as a byproduct of the fermentation of lactose in milk by the bacteria, which contributes to the decrease in pH of the yogurt product. As more lactic acid accumulates in the yogurt, the pH of the product decreases, making it more acidic.