Question

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?

Answer 1

It takes longer time to set as curd as bacteria do not work well in presence of sodium hydrogencarbonate, i.e. fermentation will take place slowly.



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Answer 2

He shifts the ph value of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily..

it takes longer time to set as curd because lactic acid produces and react with baking soda.