Question

A milkman adds a very small amount of baking soda to fresh milk . a) Why does he shifts the pH of fresh milk from 6 to slightly alkaline? b) Why does this milk take a long time to set as curd?

Answer 1

Hello there,

When milk is left in a container for longer time then certain bacterias start growing and releases lactic acid which decreases the pH of the milk.

As the milkman has to store milk for longer period of time and to avoid this curdling of milk they add baking soda which is a base to neutralize its affect.

So,milk takes longer tym to set as curd.

Hope this will help you

Thanku

Answer 2

Answer:

becoz baking soda is a base which reacts with acids and neutralizes it. This prevents milk from getting sour and keeping it fresh for long time.