A milkman adds a very small amount of baking soda to fresh milk.(a) Wh

1.	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 ?
Answer» (a) Milk is made slightly alkaline so that it may not become 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 being formed has to first neutralise the alkali present in it.

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 ?

Answer»

(a) Milk is made slightly alkaline so that it may not become 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 being formed has to first neutralise the alkali present in it.