A milkman adds a very small amount of baking soda to fresh milk.
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?
3 Answers
(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.
(a) By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time.
As the pH value increases the milk turns to slightly alkaline.
(b) On boiling, milk will become slightly bitter in taste due to the presence of baking soda.
a) Milkman shift the pH of the fresh milk from 6 to slightly alkaline. In this condition milk is not converted into curd as it is in alkaline state.
b) This milk is alkaline. Acids combining with base and becomes neutral. Hence it takes more time to convert into curd.