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?
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Explanation:
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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) 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, ... Hence this milk takes a long time to set as a curd
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