Why does a milkman add a small amount of Baking soda to fresh milk to shift the pH of fresh milk from 6 to slightly alkaline ???
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He does so that the milk doesn't get spoilt as it will take a long time to set curd when the milk turns little basic.
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The milkman shifts the pH of the fresh milk from 6 to slightly alkaline because in alkaline condition, milk does not set as curd easily.
Since this milk is slightly basic than usual milk, acids produced to set the curd are neutralized by the base. Therefore, it takes a longer time for the curd to set.
Since this milk is slightly basic than usual milk, acids produced to set the curd are neutralized by the base. Therefore, it takes a longer time for the curd to set.
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