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. Why does he shift the pH of the fresh milk from 6 to slightly alkaline

A milkman adds a very small amount of baking soda to fresh milk . Why does he shift the pH of the fresh milk from 6 to slightly alkaline ?

A milkman adds a very small amount of baking soda to fresh milk Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

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. why does he shift the ph of the fresh milk from 6 to slightly alkaline?

A milk man adds a very small amount of baking soda to fresh milk. Why?