Question

 A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a longer time to set as curd?​

Answer 1

A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a longer time to set as curd?

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 baking soda is added, it turned into a base.

Hence this milk takes a long time to set as a curd.

Answer 2

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.