Milkman adds a very small amount of baking soda to fresh milk.why does he shift the ph of fresh milk from to slightly alkaline? why does this milk take a long time to set as curd?
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because baking soda is basic in nature and ph value of base is 7 to 14 .That's why he shift the fresh milk from to slightly alkaline.
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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.
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