(a) He shifted the pH of the fresh milk from 6 to slightly alkaline to prevent milk from getting sour due to the production of lactic acid.
(b) This milk takes a long time to set into curd because the lactic acid produced here first neutralises the pH then the pH is reduced to turn the milk into curd.
Answered by Vishal kumar | 1 year agoProvide Some Important MCQ Questions for Class 10 Science Acids, Bases and Salts with Answers?
Give two important uses of washing soda and baking soda.
What is a neutralisation reaction? Give two examples.
Plaster of Paris should be stored in a moisture-proof container. Explain why?
Fresh milk has a pH of 6. How do you think the pH will change as it turns into curd? Explain your answer.