The pH of milk lowers as it turns into curd due to the formation of lactic acid.
Fresh milk is considered to be slightly acidic, having a pH lower than 7. Milk is converted into curd, the thickened or solid part of milk after the milk sours, through the process of fermentation. The lactic acid bacteria, such as Lactobacillus, converts lactose or the sugar present in milk into lactic acid, causing the milk to taste sour. The increase in the concentration of lactic acid results in the increase of hydronium ions which lowers the pH of the milk.
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Answer:
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Answer:
O H C
Moles in 100g 3.33 6.65 3.33
Ratio 1.00 2.00 1.00
Possible empirical formula = 
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The answer to your question is B.
