Minimum Viable Product
Our Minimum Viable Product (MVP)
What you will learn
- Our Minimum Viable Product (MVP)
Project Overview
The pH of unspoiled milk is approximately 6.7, a level at which many forms of bacteria thrive. Acidity increases as milk spoils; thus, acidity can be quantified to measure milk quality. In this section, you will see how we utilizing the pH Indicators as a measure of spoilage.