13. A milkman added a small amount of baking soda to fresh milk .
a. Why does he shift the pH og fresh milk to slightly alkaline ?
b. Why does this milk take a longer time to set as curd ?
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a)So that it is not quickly spoiled by the action of bacteria
b) )As the bacteria that changes milk to curd are less active in alkaline medium. So it takes longer time to set as curd..
b) )As the bacteria that changes milk to curd are less active in alkaline medium. So it takes longer time to set as curd..
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Answer:
(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) 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.
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