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

Explanation:

A) 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, b) As baking soda is added, it turned into a base. Hence this milk takes a long time to set as a curd.

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Answer 2

Answer:

The milkman adds a small amount of Baking soda to fresh milk, because baking soda has basic nature, which slows down the effect of lactic acid produced in milk (which can make the milk turn sour, and finally convert into curd). Since, baking soda cancels out the effect of lactic acid, it takes a longer time for milk to turn into curd.