Question

A milkman added a small amout of baking soda to milk why does he shift the ph of milk

Answer 1

Answer:

the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily.

This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda.

Answer 2

Answer:

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. So , it's pH changes from 6 to 4.5-5.5

Hope it help you ✌️