Question

A milkman adds a very small amount of baking soda to fresh milk.

(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline ?

(b) Why does this milk take a long time to set as curd ?​

Answer 1

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A milkman adds a very small amount of baking soda to fresh milk.

(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline ?

(b) Why does this milk take a long time to set as curd ?

$\huge \sf {\orange {\underline {\pink{\underline{Answer :-}}}}}$

(a) Milk is made slightly alkaline so that it may not get sour easily due to the formation of lactic acid in it.

(b) The alkaline milk takes a longer time to set into curd because the lactic acid being formed has to first neutralise the alkali present in it.

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Answer 2

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(a) Milk is made slightly alkaline so that it may not get sour easily due to the formation of lactic acid in it.

(b) The alkaline milk takes a longer time to set into curd because the lactic acid being formed has to first neutralise the alkali present in it.