Question

when a small quantity of baking soda is added to fresh milk its pH shift from 6 to alkaline estate why now answer the following question
1st. why the pH of the milk should be changed to alkaline state.
2nd. what will be observed when the milk is heated and its begin to boil.
3rd. why does this will take more time to change into curd

Answer 1

(a)By making milk more alkaline, it is prevented longer from turning into curd.That's why milk man shifts the ph of fresh milk to slightly alkaline by adding a very small amount of baking soda to it.

(b)As this milk is slightly more alkaline than other, the acid produced to set this into curd will be neutralized by baking soda added to milkman.Hence,
this milk takes a longer to set as curd.

hope it helps.. :))

Answer 2

Answer:

becoz baking soda is a base which reacts with acids and neutralizes it. this prevents milk from getting sour and keeping it fresh for long time