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Question

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?


Solution

(a) Milk is made slightly alkaline so that it may not become sour easily due to the formation of lactic acid in it.

(b) The alkaline milk takes a longer time to set into curd because the lactic acid being formed has to first neutralise the alkali present in it.

Chemistry

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