A milkman adds a very small amount of baking soda to fresh milk. why does this milk take a longer time to as curd?
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The answer is becoz baking soda kills many of the bactaria. whereas milk needs bactari to act on it and become curd.
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as baking soda is a base and curd is made due to lactic acid, so baking soda nuetralize some amount of acid that's why it takes more time to make curd.
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