Asked by  | 30th Jul, 2012, 06:27: AM

Expert Answer:

He does so to prevent it from getting acidic due to the action of bacteria on it & hence to prevent it from getting sour.
Moreover as it is more basic it takes more time for the bacteria to act on it hence it takes a long time for it to get converted in curd.

Answered by  | 31st Jul, 2012, 05:42: PM

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