Tag: Curd ph

Curd is a fermented dairy product that has a low pH, typically ranging between 4.5 and 5.5, which places it firmly on the acidic side of the scale. This inherent acidity is a result of the fermentation process driven by beneficial bacteria. Despite its acidic nature, the effect of curd on the body can vary, and it is a common misconception that it always worsens conditions like acid reflux.

Curd is naturally acidic, with a typical pH ranging from 4.5 to 5.5, a result of the fermentation process. This fundamental scientific fact explains why the question of how to make curd alkaline is a common misconception and cannot be achieved in its final form.

While milk has a relatively neutral pH of around 6.5–6.7, the process of fermentation transforms it into a distinctly acidic food. This is because lactic acid bacteria, added to the milk to create curd, produce lactic acid as a byproduct, which lowers the pH significantly. This acidic nature is key to understanding the nutritional properties and health benefits of curd and is an important consideration for a balanced nutrition diet.