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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?


Solution

Lactobacillus (lactic acid bacteria) thrives in an acidic medium and the milk sets into curd easily. If the milk is slightly alkaline, lactic acid when produced is first neutralised by the added base, which is baking soda here and, it takes a longer time for the curd to set.
 

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