A milkman adds a very small amount of baking soda to fresh milk. a) Why does he shift pH of the fresh milk from 6 to slightly alkaline? b) Why does this milk take a long time to set as curd?
SCERT Telangana Class 10 General Science Ch Acid Bases and Salts
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Milk is made of sugar(lactose), fat and protein(casein). The casein in the milk always repel each other except in acidic conditions that makes them get attracted to each other and clump together forming curd. Bacteria in milk digest the lactose and forms lactic acid that causes the clumping.
Addition of baking soda makes the pH more alkaline and reduces the attraction of the casein to each other, hence no clumping occurs.
Addition of baking soda makes the pH more alkaline and reduces the attraction of the casein to each other, hence no clumping occurs.
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Answer:
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....
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