A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take longer time to set as curd?
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milk contains lactose sugar . during heat it gets converted into lactic acid and sours the taste and spoils the milk. baking soda is basic in nature which neutralizes the effect of lactic acid
LegendaryGenius:
not detailed pls make it more detailed
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A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a longer time to set as curd?
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 baking soda is added, it turned into a base.
Hence this milk takes a long time to set as a curd.
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