Discussion
When the fresh milk turns sour, what will be its pH , if it was 6 previously?
Answer: A
The pH will be less than 6.
Milk turns sour when lactic acid bacteria ferment its sugar, lactose, into lactic acid. More acid means a higher concentration of hydrogen ions, and a lower pH. Fresh milk is close to pH 6.5 to 6.8; sour milk and curd fall to about 4.5.
'More than 6' would mean the milk had become less acidic, the opposite of souring. 'Neutral (pH=7)' is wrong because souring adds acid. 'No change in pH' ignores the lactic acid altogether.
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