Question

A milk man adds very small amounts of baking soda to fresh milk.
1.why does he shift PH of fresh milk from 6 to slightly alkaline.
2.why does milk take long time to set curd

Answer 1

1.He shift pH of milk sightly alkaline as to reduce milk from getting turn into curd easily this is bcoz fresh milk turn curd easily when exposed to atmosphere.

2.It is becos lactate formed during curdling has to first react with alkali in milk


sorry. I don't know prope answer .....
Another ans is copied as In attachment ....

Answer 2

Hey mate ☺

(a) By adding small amount of baking soda,the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for longer time as the milk in alkaline condition, does not set curd easily.

(b) Due to the addition of baking soda this milk becomes slightly basic because of which acids produced in this milk due to bacterial actions are neutralized. Hence, this milk takes longer time to set as curd.

Hope it helps you ☺✌✌