Question

A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline?
(b) Why does this milk take a long time to set as curd?

Answer 1

We have been given a question and we need to answer it appropriately.

The question given to us is that a milkman adds baking soda to milk, why he does that and why does it take so long to change into curd.

A) He changes the pH from 6 to basic so that it won't be spoiled easily.

B) It takes a long time to produce curd because the lactic acid produced takes time to react.

Answer 2

Answer:

a) 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, 

b) 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.