Question

Q: A milkman added a small amount of baking soda to fresh milk . 1) Why does he shifted the pH of fresh milk to slightly alkaline ?
2) Why does this milk take a longer time to set as a curd?

Answer 1

Answer:

because baking soda is basic substance and milk contains maximum water so when soda added to milk it's become alkaline ...and also alkaline is a kinds of basic which easily dissolved in water

Explanation:

hope it helps you dear

Answer 2

Answer:

(a) 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,

(b) 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.