A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

Question

Harshit Singh · Answer

Dear Student pH is shifted to alkaline so that milk does not spoil by becoming sour by releasing lactic acid. ​ Thanks

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A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

A milkman adds a very small amount of baking soda to fresh milk.
Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

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A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

1 Answers

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A milkman adds a very small amount of baking soda to fresh milk.
Why does he shift the pH of the fresh milk from 6 to slightly alkaline?