Milkman 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? why does this milk take a long time to set as curd?
Answers
Hi mate ... Your answer is..
He adds baking soda to make the milk slightly alkaline because in milk there is a sugar called lactose is present and the milk is kept for a long time a bacteria called lactobacillus will act on it and convert it into lactic acid . That's why the milk turns to curd . If he add baking soda ,which is a base it will reacts with acid and nutrilises its acidity.
Hopes it is helpful.
Thank you
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.