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Yes, curd (or yogurt) is more acidic than milk because it is produced by fermentation, which involves the conversion of lactose (milk sugar) into lactic acid by bacteria. This increase in acidity results in the characteristic tangy flavor of curd that is not present in milk.
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Is milk more acidic than vinegar?
No, vinegar is more acidic than milk. Vinegar has a pH ranging from 2.4 to 3.4, while milk has a pH of around 6.5 to 6.7. The lower the pH value, the more acidic the substance.
When milk is converted into curd what happens to its entropy?
The entropy of milk decreases when it is converted into curd. This is because the conversion process reduces the disorder or randomness of molecules in milk, leading to a more ordered and structured system in curd.
Is a banana or milk more acidic?
A banana is less acidic than milk. Bananas have a pH of around 4.5-5.2, while milk has a pH of around 6.5-6.7.
How much more acidic is stomach acid than milk?
Stomach acid (gastric acid) is around pH 1.5-3.5, while milk is around pH 6.5-6.7. This means that stomach acid is roughly 100,000 times more acidic than milk.
Is half and half an acid?
No, half and half is not an acid. Half and half is a dairy product made by combining equal parts whole milk and light cream. It does not have acidic properties.
Why curd is better than milk?
Curd is better than milk because, the calcium and phosphorous contents of curd are more easily assimilated. Curd contains more vitamins than milk. During curd formation the lactose of milk is converted into lactic acid. There is some breakdown of protein increasing the non-protein nitrogen. The fat globules coalesce and distribute them selves on the top.curd is more easily digestible as it is already in broken form than milk.more acceptable by bodykeeps the body cool and relaxed.The bacteria present in curd make the skin soft and glowing.
Is milk more acidic than vinegar?
No, vinegar is more acidic than milk. Vinegar has a pH ranging from 2.4 to 3.4, while milk has a pH of around 6.5 to 6.7. The lower the pH value, the more acidic the substance.
Explain why curd forms when milk sours?
When milk sours, the bacteria present in the milk ferment lactose (milk sugar) into lactic acid. This causes the proteins in the milk, primarily casein, to coagulate and form curd, which is the solid component of sour milk.
Which one is more acidic milk of magnesia or household amonia?
Household ammonia is more acidic than milk of magnesia. Ammonia is a basic substance, not acidic, while milk of magnesia is an alkaline solution often used as an antacid to neutralize stomach acid.
When milk is converted into curd what happens to its entropy?
The entropy of milk decreases when it is converted into curd. This is because the conversion process reduces the disorder or randomness of molecules in milk, leading to a more ordered and structured system in curd.
Is coffee an acidic?
yes. coffee has a ph of 5, which makes it slightly more acidic than milk, and slightly less acidic than tomato juice.
Is a banana or milk more acidic?
A banana is less acidic than milk. Bananas have a pH of around 4.5-5.2, while milk has a pH of around 6.5-6.7.
Why do you think Curd sets faster in summer than in winter?
The bacteria (Lactobacillus) needs warmth to convert milk to curd. So the setting of curd is faster in summer.
How much more acidic is stomach acid than milk?
Stomach acid (gastric acid) is around pH 1.5-3.5, while milk is around pH 6.5-6.7. This means that stomach acid is roughly 100,000 times more acidic than milk.
What does that mean If someone says that coffee is more acidic than milk?
It means that a coffee has more flavor
Can you still use a curdled cream sauce?
There are many benefits with curd. 1. Curd gets digested easily than milk. 2. The minerals of curd calcium and phosporous gets easily absorbed in human body very easily. 3. The vitamins are also more in curd than in milk. Recipes can also be prepared with curd. Please do follow the link for more recipes.
Is half and half an acid?
No, half and half is not an acid. Half and half is a dairy product made by combining equal parts whole milk and light cream. It does not have acidic properties.
