why does he shift the pH of the fresh milk from 6 to slightly alkaline?
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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.
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Why does he shift the pH of the fresh milk from 6 to slightly alkaline?
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.
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