Question

A milkman adds a very small amount of baking soda to fresh milk.
(A) Why does he make the milk slightly alkaline ?
(B) Why does the milk take a long time to set as curd ?​

Answer 1

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: 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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Answer 2

Answer:

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