Question

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

Answer 1

Answer:     1) To store the milk for a longer period of time, the milkman adds a little quantity of baking soda.

The pH of milk is around 6. So, to keep the milk fresh for a longer period, the milkman adds baking soda. This increases the pH of milk as baking soda is alkaline. So the milk  becomes alkaline too. Due to this the milk can be kept for a relatively longer time.

2) For curdling of milk, an acidic medium is required. when small amount of baking soda is added, the milk becomes slightly basic. All the acids present are neutralised with baking soda. Baking soda reacts with acid to produce carbon dioxide. In this process acid is neutralised. Due to this, a long time is required to set the curd.

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Answer 2

Answer:

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