A milkman adds a very small amount of baking soda to fresh milk why does he shift the ph of the fresh milk from six to slightly alkaline why does this milk take a long time to set as curd
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1.Milk which is fresh has high chances of spoiling.So, for preventing this, milk man adds small amount of baking soda.
2. Baking soda is basic in nature and that's why the pH of the milk reduces to become 6 (6.432)
3. Formation of curd is the conversion of lactose sugar in milk to lactic acid by lactobacilli
4. Since the milk is basic in nature due to the baking soda,it takes time for the lactobacilli to make the milk proteins i.e. the lactose sugar coagulate to form the lactic acid i.e.the basic form of curd.
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2. Baking soda is basic in nature and that's why the pH of the milk reduces to become 6 (6.432)
3. Formation of curd is the conversion of lactose sugar in milk to lactic acid by lactobacilli
4. Since the milk is basic in nature due to the baking soda,it takes time for the lactobacilli to make the milk proteins i.e. the lactose sugar coagulate to form the lactic acid i.e.the basic form of curd.
HOPE IT HELPS!!!!!!
please mark this answer as Brainliest if it helped u:-) :-) :-)
Answered by
6
Answer:
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 the pH value increases the milk turns to slightly alkaline, As baking soda is added, it turned into a base. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.
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