A milkman adds a very small amount of
baking
Soda to fresh milk.why does this milk take a long time to set as curd?
Answers
Answer:
When the milk is made more alkaline by adding a base to it, it is basically done to prevent it for more time to turning to curd. That’s why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it as baking soda is alkaline in nature and it neutralizes the acidic nature
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.
Explanation:
Hope I help you
Answer:
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.