Chemistry, asked by ShashwatGupta9935, 1 year ago

Ans 3 please
I will mark the first and correct ans as brainliest

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Answered by Ishanigupta

here is your answer.hope it will help you

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Answered by Nupurmehra

Baking soda is a base...

So when baking soda is added to the milk, it shifts the pH of fresh milk from 6 to alkaline so that it does not spoil easily.This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda..

Hope it helps...

MaddySyed08: Hey my opinion 2 ur question is that when we add baking soda to milk then Milk takes long time to ferment because bacteria ia involve and bacteria works slowly and depends on environment ..In more higene envitonment milk will slowly fermint .. It also depend on temperature and pH

Anonymous: hello

MaddySyed08: Hi how r u

MaddySyed08: ur from india

ShashwatGupta9935: yes , it would also be a reason MaddySyed

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