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

Answer 1

Here is your answer :-

(a) The milkman shifts the pH of the fresh milk from 6 to slightly alkaline because in alkaline condition, milk does not set as curd easily.

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(b) Since this milk is slightly basic than usual milk, acids produced to set the curd are neutralized by the base. Therefore, it takes a longer time for the curd to set.

Hope it helps you .... thanks for asking

Answer 2

Answer:

(a) 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,

(b) 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.