a milkman adds a very small amount of baking soda to fresh milk give reason
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Explanation:
As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.
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Explanation:
The value of pH of milk decreases, when it turns into curd. Curd is acidic in nature, because an acidic substance has less value of pH. ... That's why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it.
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
On boiling, milk will become slightly bitter in taste due to the presence of baking soda
As baking soda is added, it turned into a base. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.
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