Question

A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take longer time to set as curd?

Answer 1

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

Answer 2

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.