A milkman added a small amount of baking soda to fresh milk
Why does he shift the pH of fresh milk to slightly alkaline ?
Why does this milk take a longer time to set as a curd ?

Open in App

Solution

Baking soda is basic in nature shifts the pH of the fresh milk from $6$ to alkaline so that in basic form it will not spoil easily
This will take a long time to set as curd because the lactic acid produced reacts with the baking soda.

Suggest Corrections

Similar questions

A milkman adds a very small amount of baking soda to fresh milk.

1)why does he shift the ph of the fresh milk from 6 to slightly alkaline?

2)why does thisilk take long time to set as curd

Question 12(b)
A milkman adds a very small amount of baking soda to fresh milk.
(b) Why does this milk take a long time to set as curd?

Join BYJU'S Learning Program