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Acids, bases and salt
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04/09/2021 12:31 pm
Topic starter
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 milk take a long time to set as curd?
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04/09/2021 12:32 pm
(a) Fresh milk is slightly acidic due to the presence of lactic acid. The presence of bacteria decreases the pH of milk and makes it sour. To prevent it, baking soda (NaHCO3) is added to neutralise the acidic nature making it slightly alkaline.
(b) When milk changes to curd, it becomes more acidic but adding baking soda neutralises it and checks curdling.