Sat September 14, 2013 By:

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?

Expert Reply
Sat September 14, 2013
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.
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