Question

if One adds baking soda to fresh milk why doesn't this milk spoil or change into curd easily . what it is need to shift the pH of the fresh milk into slightly alkaline​

Answer 1

Answer:

The value of pH of milk decreases, when it turns into curd. ... Answer: As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.

Answer 2

Answer:

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

This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda.