why does he shift the pH of the fresh milk from 6 to slightly alkaline
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Fresh milk is slightly acidic naturally. Fresh milk is made slightly alkaline by adding a little of baking soda so that it may not get sour easily due to the formation of lactic acid in it.
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Answer:
Because baking soda is a base which reacts with acids and neutralizes it. This prevents milk from getting sour and keeping it fresh for long time
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