A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline?
(b) Why does this milk take a 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?
(i) What is the effect of addition of baking soda to milk?
(ii)Why does this milk take long to set as curd?