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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He shifts the pH of thefresh 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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The milkman shifts the pH of milk from 6 to slightly alkaline by adding baking soda.thus it prevent milk from setting to curd easily.since the milk is slightlybasic than usual, acids produced to set the curd are neutralised by the base.therefore,it takes a long time to set..
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