can anyone know the answer of 12th question
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a) he does so so that the milk takes longer time to set as curd
b) it takes longer time to set as curd because the lactic acid first has to neutralize the effect of the baking soda added and then convert the milk into curd.
b) it takes longer time to set as curd because the lactic acid first has to neutralize the effect of the baking soda added and then convert the milk into curd.
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(a) He shifts the pH to greater than 7 cause he wants to make it alkaline.
Alkaline means basic.
So he is turning it alkaline to counter the acidic secretions and activities of the bacteria present in it and thus the milk takes a longer time to set as curd.
(b) As I said already the bacteria takes long time to produce more acid to neutralise the alkaline NaHCO3.
If you have any doubts comment down or message me.
- Maheshwaran.
Alkaline means basic.
So he is turning it alkaline to counter the acidic secretions and activities of the bacteria present in it and thus the milk takes a longer time to set as curd.
(b) As I said already the bacteria takes long time to produce more acid to neutralise the alkaline NaHCO3.
If you have any doubts comment down or message me.
- Maheshwaran.
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