Question

man adds a very small amount of baking soda to fresh milk why does he shift the pH of fresh milk from 6 to slightly alkaline be why does this will take a long time to set a curd​

Answer 1

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.

Answer 2

Answer:

By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time.As the pH value increases the milk turns to slightly alkaline,  As baking soda is added, it turned into a base. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.