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 shifts the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily. This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda. Labels: A milkman adds a very small amount of baking soda to fresh milk.
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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
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