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. (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?

Fresh milk has a pH of 6. Explain why the pH changes as it turns into curd.