Question

a milkman adds a very small amount of baking soda to fresh milk​

Answer 1

He shifts the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily. This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda.

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Answer 2

During summer season, the lactose present in milk will get converted into lactic acid. So the milk man adds a small amount of baking soda, which is basic in nature, to it inorder to neutralize the acid.

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