As milk ferments when you add the yogurt culture the lactose in milk ferments in lactic acid because of the bacteria and binds milk molecules into a solid yogurt
the PH level will be about 7 or 8 as is becomes more acidic.Actually, you are incorrect. When something becomes more acidic it is below 7. (7 being neutral). The ideal pH level for yogurt is about...
Milk becomes yoghurt when the fermentation is complete. Yoghurt culture breaks down lactose into lactic acid which in turn binds the milk proteins together forming the thickened product. Generally...