Sun July 01, 2012 By:

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 basic? b) Why does this milk take a long time to set as curd?

Expert Reply
Sun July 01, 2012

a) Fresh milk is acidic & it turns sour easily to become more acidic . In the presence of baking soda, milk becomes alkaline &does not turnssour easily because the alialine does not allow the milk to become more acidic easily. 

b)The presence of alkaline does not allow the milk to ture into acidic medium .Hence ,it takes long time to set as curd.

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