Samaru added baking soda to raw milk so that its pH changed from 6 to 8. This milk will take longer to change into curd; why?
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33
Hi there When Baking soda (Na2So4) is added to milk which is neutral then the alkaline Baking soda converts this solution to Basic nature and it had touched 8 of pH and then the abnormality starts and the milk used to behave as a base and it takes longer time to turn into curd
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Answer:
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.
Explanation:
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