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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Explanation:
By making the milk more alkaline, it takes more time to turn into curd. That's why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it. ... Hence, this milk takes a longer time to set as curd....
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Answer:
By making the milk more alkaline, it takes more time to turn into curd. That's why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it. ... Hence, this milk takes a longer time to set as curd.
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