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(a)Fresh milk composed of Lactic acid so it's pH is slightly less than 7, but when baking soda is being added, which have alkaline nature, makes the whole solution alkaline, and it results in increase in pH value from 6 ( alkali have pH value varies from 7-14).
(b) To make curd, the milk is made more acidic, so if it's pH value of milk increases to alkaline, it takes long time to settle as curd.
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