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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?

Science - Science

Chapter_Acids Bases and Salts


(a)By making milk more alkaline, it is prevented longer from turning into curd.That's why milk man shifts the ph of fresh milk to slightly alkaline by adding a very small amount of baking soda to it.

(b)As this milk is slightly more alkaline than other, the acid produced to set this into curd will be neutralized by baking soda added to milkman.Hence,
this milk takes a longer to set as curd.

hope it helps.. :))
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