What is the pH levels of expired milk sour cream and yogurt Does it become more acidic as gets expired?

The pH levels of expired milk, sour cream, and yogurt can vary depending on the specific product and the degree of spoilage. However, in general, the pH of these dairy products decreases as they become more acidic over time.

Expired milk: Fresh milk typically has a pH level between 6.5 and 6.7, which is slightly acidic. As milk spoils, the growth of bacteria produces lactic acid, causing the pH level to drop. Expired milk may have a pH level as low as 4.6.

Sour cream: Fresh sour cream usually has a pH level around 4.5. As it ages, the pH level may decrease further due to the continued production of lactic acid. Expired sour cream can have a pH level below 4.0.

Yogurt: Yogurt is a fermented milk product that is made by introducing live bacterial cultures into milk. These bacteria convert lactose, the sugar in milk, into lactic acid, resulting in a pH level between 4.2 and 4.6. As yogurt expires, the pH level may drop further due to the continued production of lactic acid.

The more expired a dairy product becomes, the more acidic it will generally be. This is because the spoilage bacteria will have had more time to grow and produce lactic acid. As the pH level decreases, the product will become more sour and eventually become unpalatable.