explain the role of neutralization in preserving milk
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Neutralizers are chemical substances, which are alkaline in nature. They are added to milk in order to regulate the acidity of milk. In milk, sodium hydroxide, sodium carbonate and sodium bicarbonate are added by adulterators to neutralize the developed acidity in milk.
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effect of developed acidity and neutralization
Explanation:
Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk
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