Question

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

(a) Why does he shift the pH of fresh milk from 6 to slightly alkaline?

(b) What do you expect to observe when the milk comes to boil?

(c) Why does this milk take a long time to set as curd?

Answer 1

a) By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time.
As the pH value increases the milk turns to slightly alkaline

b)On boiling, milk will become slightly bitter in taste due to the presence of baking soda
c) As baking soda is added, it turned into a base. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.