Question

A milk man adds a very small amount of baking soda (NaHCO3) to fresh milk. Why does this milk take a long time to set as curd Give reason? [2]

Answer 1

Answer:

we know that milk turns into curd as time passes due to the formation of lactic acid, and for that to stop we need to add a base, so a milk man adds a very small amount of baking soda in order for the milk to remain as milk for a longer time. This is because acid and base reaction is neutral. The milk takes a long time to set as curd because the baking soda neutralises with the lactic acid