Mon July 30, 2012 By:
A milkman addrom 6 s a very small amount of baking soda to fresh milk 
Why does he shift the ph of the fresh milk from 6 to slightly alkaline?
Why does this milk take a long time to set as curd?


Expert Reply
Tue July 31, 2012
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.
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