A milk man adds a very smallamount of baking soda to fresh milk. Why does he shift the pH of the milk from 6 to sightly alkaline?
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Lactic acid present in milk neutralize baking soda bcoz b.soda is base so milk take a long time for curding
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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...
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