Question

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

1)why does he shifted the ph of the fresh milk from 6 to slightly alkaline?

2)what do you expect to observe when milk comes to boil?

3)why does this milk take long time to set as a curd?

Answer 1

Answer:

Explanation:1)On adding baking soda, he shifts pH of fresh milk from 6 to slightly greaterthan 7 making it alkaline so that it is not quickly decayed by the action ofbacteria.

ii) On boiling this milk, it comes slightly bitter in taste due to changing of bakingsoda into Na2CO3 salt, which is bitter in taste.

iii) As the bacteria that change milk to curd lesser active in the alkaline medium,it takes longer to set as curd.

Answer 2

Answer:

Becoz baking soda is a base which reacts with acids and neutralizes it. This prevents milk from getting sour and keeping it fresh for long time...

Hope it help you ✌️❣️