Question

what is the effect of adding baking soda to milk?

why does this milk take long time to set as curd?

Answer 1

Check out the image for the answer.

Answer 2

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1). It is added to fresh milk to prevent the curdling of milk because it neutralise the lactic acid produced in the milk by the action of bacteria.

2). Curd is acidic in nature, because an acidic substance has less value of pH. ... Answer: As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.