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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 ?

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 ?

Grade:12th pass

1 Answers

Pawan Prajapati
askIITians Faculty 60796 Points
one year ago
(a) Milk is made slightly alkaline so that it may not get sour easily due to the formation of lactic acid in it. (b) The alkaline milk takes a longer time to set into curd because the lactic acid being formed has to first neutralise the alkali present in it.

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