Question

Why does this milk takes a long time to set as curd?

• A. Curd needs acidic conditions to set.
• B. Curd needs basic conditions to set
• C. Curd needs neutral conditions to set
• D. To prevent milk from getting curdled

Answer 1

The correct option is A Curd needs acidic conditions to set.

When the milk is made more alkaline by adding a base to it, it is basically done to prevent it for more time from turning to curd. That’s why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it as baking soda is alkaline in nature and it neutralizes the acidic nature of milk.

As this milk is slightly more alkaline than others, therefore, acid produced to set into curd will be neutralized by baking soda added by the milkman. Hence, this milk takes a long time to set as curd.

Hence option A is correct