Question

A milk man add very small amount of baking soda in fresh milk.
(a) why does he shift the pH of fresh milk from 6 to slightly alkaline?
(b) Why does this milk take a along time to set as curd?

Answer 1

because the milk converted into lactic acid and also the formation of lactic acid.

Answer 2

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.