A milkman adds a small amount of baking soda to fresh milk: 1) why does he shift the ph of milk to slightly alkaline. 2) why does this milk take longer time to set as a curd?
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1. Milkman shift the pH of milk slightly to alkaline so that the milk doesn't get spoilt quickly.
2. This milk takes long time to set as curd because it is slightly more alkaline then the normal milk. [the curd which contains lactic acid has a lower pH]
hope this helps you
2. This milk takes long time to set as curd because it is slightly more alkaline then the normal milk. [the curd which contains lactic acid has a lower pH]
hope this helps you
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It takes longer time to set as curd as bacteria do not work well in presence of sodium hydrogencarbonate, i.e. fermentation will take place slowly.
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