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
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Answer:
The value of pH of milk decreases when it turns into curd.
Step-by-step explanation:
As this milk is slightly more alkaline, so, acid produced to set into curd will be nutralized by the baking soda.
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