why does a milk takes long time to change into curd after adding baking soda
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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, ... Hence this milk takes a long time to set as a curd.
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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.
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