A milk man adds little baking soda to milk. Why does he shifts the pH of fresh milk to slightly alkaline. Why does this milk take a long time to set as curd?

Asked by  | 14th Sep, 2013, 01:46: AM

Expert Answer:

He shifts the pH of  fresh milk from 6 to the alkaline so that in basic form it will not spoil easily and this milk takes a long time to set as curd because the lactic acid produced in milk will reacts with the baking soda.

Answered by  | 14th Sep, 2013, 08:47: PM

Queries asked on Sunday & after 7pm from Monday to Saturday will be answered after 12pm the next working day.