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) 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.
AI is thinking…
Couldn't generate an explanation.
Generated by AI. May contain inaccuracies — always verify with your textbook.
