A milkman adds a very small amount of baking soda to fresh milk.

(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

(b) Why does this milk take a long time to set as curd?

Asked by Shivani Kumari | 1 year ago |  417

1 Answer

Solution :-

(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 ago

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