Question

2. A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline?
(b) Why does this milk take a long time to set as curd?
ntoinerylin yht​

Answer 1

Answer:

a) 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.

b)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.

Answer 2

Answer:

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