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A milkman adds a very small amount of ba...

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 ?

Text Solution

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The concentration of hydrogen ions increases due to the production of lactic acid on curdling. The milkman adds baking soda to neutralize this acid and shifts the pH towards slight alkalinity so that curdling will be slower. Acid present in milk is neutralized by adding of baking soda. That.s why this slightly alkaline milk takes long me to set as curd as production of acid takes more time.
Addition of baking soda slows down the process of spoiling of milk for the above mentioned reason.
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