A milk man add a small amount of baking soda to fresh milk
(1)why did he shift the PH of the fresh milk from slight alkaline
(2)why does this milk take long time to set as curd
Answers
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[1] Due to the raise in temperature the bacteria known as Lactobacillus already present in the milk gets active and produces lactic acid which makes the milk slightly acidic due to which the sour curdling of milk occurs.So the milkman adds baking soda to neutralise the acid and shift the pH level of the milk slightly higher than 7.
[2] This milk would take time now to set as curd because the acid produced would take time to first neutralise the basic baking soda and then form the sour curd.
[2] This milk would take time now to set as curd because the acid produced would take time to first neutralise the basic baking soda and then form the sour curd.
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Answer:
Becoz baking soda is a base which reacts with acids and neutralizes it. This prevents milk from getting sour and keeping it fresh for long time...
Hope it help you ✌️❣️
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