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InterviewSolution
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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 alkaline ? (b) Why does this milk take a long time to set as curd ? |
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Answer» Solution :(a) MILK is made slightly alkaline so that it may not get sour EASILY due to the formation of lactic acid in it. (b) The alkaline milk takes a longer time to set into curd because the lactic acid formed has to first NEUTRALISE the alkali present in it . |
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