A milk man add a very few amount of NAHCO3 /baking soda to fresh milk why does these milk take a longer to set as curd???
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milk is made alkaline by adding baking soda to the lactic acid formed will get neutralised and therefore the milk will take a little more time to set become acidic
Sarthaknyati:
thanks sis...
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It takes longer time to set as curd as bacteria do not work well in presence of sodium hydrogencarbonate, i.e. fermentation will take place slowly.
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