syafi's+pHood+pHenomena

__**Q & A from pHood pHenomena**__
--> Type, level and product pH
 * 1) What are the criteria that affect the final level of sourness in a food product?**

-->Buffers can improve the stability of flavor, color, gelation rate and subsequent gel strength, and pH-sensitive sweeteners.
 * 2) How can buffer affects food products?**

--> It provides bacteriostatic (inhibiting) effect; however we must bare in mind that all acids do not exhibit the same antimicrobial effects.
 * 3) How can controlling pH improve foods' microbial stability?**

--> to increase shelf life and to enhance the flavor becomes sour, even when combined with mild-tasting acids, like lactic.
 * 4) In food product application, why do deli salad manufacturers frequently targeting very low pH level?**