Hello sir/ma'am I have a question that why does a milkman add boking soda to fresh milk.Why does he shifts the ph range of the milk from 6 to slightly alkaline?Why does it takes a long time for a curd to set?
Asked by | 12th Apr, 2014, 11:52: AM
Hi Sukriti, A milkman adds a small amount of baking soda to fresh milk so as to prevent the formation of lactic acid which spoils the milk. By doing this, he shifts the pH of the fresh milk from 6 to some higher value i.e. slightly more alkaline. As we know Curd is acidic in nature. Its pH value will be lower than the fresh milk (pH of fresh milk is approx. = 6). Here, by adding baking soda pH value of the milk will be raised above 7. Slightly alkaline milk takes longer time for setting into curd.
Answered by | 16th Apr, 2014, 05:38: PM
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