Question.
A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the $\mathrm{pH}$ of the fresh milk from 6 to slightly alkaline?
(b)Why does this milk take a long time to set as curd?
A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the $\mathrm{pH}$ of the fresh milk from 6 to slightly alkaline?
(b)Why does this milk take a long time to set as curd?
solution:
(a) The milkman shifts the $\mathrm{pH}$ of the fresh milk from 6 to slightly alkaline because in alkaline condition, milk does not set as curd easily.
(b) Since this milk is slightly basic than usual milk, acids produced to set the curd are neutralised by the base. Therefore, it takes a longer time for the curd to set.
(a) The milkman shifts the $\mathrm{pH}$ of the fresh milk from 6 to slightly alkaline because in alkaline condition, milk does not set as curd easily.
(b) Since this milk is slightly basic than usual milk, acids produced to set the curd are neutralised by the base. Therefore, it takes a longer time for the curd to set.
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