why dies milkman add a very small amount of baking soda to fresh milk.why does this milk take longer time to set as curd
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As the pH of this milk containing baking soda (a base) is slightly higher than that of the milk not containing baking soda, the lactic acid produced when the milk gets converted into curd has to first neutralise the baking soda. As a result, it takes longer time for the pH of the milk to go down.
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