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Acids, bases and salt
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06/09/2021 1:29 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 this milk take a long time to set as curd?
1 Answer
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07/09/2021 12:37 pm
(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.