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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 60787 Points
3 years 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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