A milkman add very small amount of baking soda in fresh milk why does this milk take a long time to set as curd
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Answered by
33
HEY MATE
✔️HERE IS YOUR ANSWER ✔️
FRESH MILK IS ACIDIC SO TO MAKE IT ALKALINE, BAKING POWDER IS ADDED SO THAT IT DOES NOT GET SOUR QUICKLY.
SINCE IT IS SLIGHTLY ALKALINE, THE MILK TAKES LONGER TIME TO SET TO CURD, BECAUSE THE LACTIC ACID FORMED DURING THE FORMATION OF CURD HAS TO FIRST NEUTRALISE THE ALKALINE PRESENT IN IT.
HOPE IT HELPS YOU ☺️
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✔️HERE IS YOUR ANSWER ✔️
FRESH MILK IS ACIDIC SO TO MAKE IT ALKALINE, BAKING POWDER IS ADDED SO THAT IT DOES NOT GET SOUR QUICKLY.
SINCE IT IS SLIGHTLY ALKALINE, THE MILK TAKES LONGER TIME TO SET TO CURD, BECAUSE THE LACTIC ACID FORMED DURING THE FORMATION OF CURD HAS TO FIRST NEUTRALISE THE ALKALINE PRESENT IN IT.
HOPE IT HELPS YOU ☺️
MAKE SURE TO MARK IT AS BRAINLIEST ANSWER.
Answered by
7
HEY!
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The milk produces LACTIC ACID to set as curd. So, when the milk sets as curd it means that lactic acid is being produced in the milk.
Since the milkman adds a small amount of Baking soda to the fresh milk so, when the lactic acid is produced in the milk it is neutralized by the baking soda as it is alkaline in nature. This reaction is called neutralization reaction.
When an acid reacts with a base/alkali they neutralizes each other, this reaction is called neutralization reaction.
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The milk produces LACTIC ACID to set as curd. So, when the milk sets as curd it means that lactic acid is being produced in the milk.
Since the milkman adds a small amount of Baking soda to the fresh milk so, when the lactic acid is produced in the milk it is neutralized by the baking soda as it is alkaline in nature. This reaction is called neutralization reaction.
When an acid reacts with a base/alkali they neutralizes each other, this reaction is called neutralization reaction.
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