Chemistry, asked by sahilkhanpathan313s, 4 months ago

1. A milkman adds a very small amount of
baking
Soda to fresh milk.why does this milk take a long time to set as curd?

Answers

Answered by gsparemail3

Answer:

Explanation:

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

Answered by srutibatabyal2005

Answer:

At this pH, milk soon becomes spoiled and becomes undrinkable. So it cannot be kept for a longer time. To prevent the spoilage of milk, the milkman adds a very small amount of baking soda to fresh milk. Baking soda is sodium bicarbonate.

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

Explanation:

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