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 ?
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 ?
$(a)$ The milkman shifts the $pH$ 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 neutralized by the base. Therefore, it takes a longer time for the curd to set.
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