Fresh milk has a pH of 6. When it changes into curd (yogurt), will its pH value increase or decrease? Why?

Fresh milk has a pH of 6 and when it changes into curd the pH value will decrease because the fresh milk when converted to curd it produces lactic acid, as the production is acid the value will be lesser than 7 which causes for acidity. Acidity will increase on this conversion and tastes sour.