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?

Question

Philoid · Accepted Answer

(a) The milkman shifts the pH of the fresh milk from 6 to alkaline so that in basic form, it will not spoil easily.

(b)This milk takes a long time to set as curd because the lactic acid produced reacts with the baking soda and gets neutralized.

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?