why does milk take a long time to set as curd?
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Curd is acidic in nature, because an acidic substance has less value of pH. ... Answer: As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.
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3
Answer:
Milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.
Hope you understood my friend :)
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