Question

a milk man 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 long time to settle as curd?

Answer 1

(a)Fresh milk composed of Lactic acid so it's pH is slightly less than 7, but when baking soda is being added, which have alkaline nature, makes the whole solution alkaline, and it results in increase in pH value from 6 ( alkali have pH value varies from 7-14).
(b) To make curd, the milk is made more acidic, so if it's pH value of milk increases to alkaline, it takes long time to settle as curd.

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.