Question

1.why milk man shifts the pH of fresh milk from 6 to slightly alkaline ?
2.why does that milk take long time for setting curd ​

Answer 1

Explanation:

Why does he shift the pH of the fresh milk from 6 to slightly alkaline? Answer: By making the milk more alkaline, it takes more time to turn into 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.

Answer: (a) The milkman adds baking soda to milk so that the milk becomes slightly alkaline. Thus, milk will not be converted to acidic curd readily (b) This will take a longer time to set to curd because it is alkaline and takes longer time for It bacteria to make it acidic.

mark me brainliest ❤️❤️❤️

Answer 2

Answer:

• By making the milk more alkaline, it takes more time to turn into 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 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:

please mark me the brainliest