[" The fried fresh milk adds a little baking soda. "],[" Of milk pH To the value of "6" Why change from to slightly alkaline "],[" Why does milk take longer to become curd है? "]

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 make the milk slightly alkaline ? (B) Why does the milk take a long time to set as curd ?

a) What is a universal indicator ? b) A milk man adds a very small amount of baking soda to fresh milk. i) Why does he shift the pH of the fresh milk from 6 to slightly alkaline. ii) 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 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?