Question

A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the ph of milk to slightly alkaline? Why does is milk take a long

Answer 1

Answer: milkman shift the pH of the milk from 6 to slightly alkaline because fresh milk is slightly acidic naturally it is made slightly alkaline by adding baking soda to it so that it may not get sour easily due to the formation of lactic acid

The milk takes longer time to set into curd because the lactic acid being formed during curdling has to first neutralise the alkali present in it

Explanation:

Answer 2

Answer:

By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time.  As the pH value increases the milk turns to slightly alkaline