A milkman adds a very small amount of baking soda to fresh milk (a) why dose he shift the ph of the fresh milk from 6 to slightly akaline ( b) why dose this milk take a long time to set as curd??
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Heya !!!!
(a) By adding small amount of baking soda, the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for longer time as the milk in alkaline condition, does not set curd easily.
(b) Due to the addition of baking soda this milk becomes slightly basic because of which acids produced in this milk due to bacterial actions are neutralized. Hence, this milk takes longer time to set as curd.
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(a) By adding small amount of baking soda, the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for longer time as the milk in alkaline condition, does not set curd easily.
(b) Due to the addition of baking soda this milk becomes slightly basic because of which acids produced in this milk due to bacterial actions are neutralized. Hence, this milk takes longer time to set as curd.
Hope this helps u ☺
Mark as brainliest pls
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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...
Hope it help you ✌️❣️
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