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

Options

A. To increase the rate of fermentation
B. To decrease the rate of fermentation
C. To increase its quality
D. To make paneer

Explanation

**Step-by-Step Solution:**

1. **Understanding the Problem:**
- The question asks why a milkman adds a small amount of baking soda to fresh milk.

2. **Identifying the Role of Baking Soda:**
- Baking soda is a basic compound (sodium bicarbonate) that can affect the pH of the milk.

3. **Effect on pH:**
- Fresh milk has a pH of about 6, which is slightly acidic. When baking soda is added, it increases the pH of the milk, making it more alkaline.

4. **Impact on Fermentation:**
- The increase in pH due to the addition of baking soda slows down the activity of bacteria that cause fermentation. Fermentation in milk leads to spoilage, as bacteria partially digest the milk.

5. **Preventing Spoilage:**
- By decreasing the rate of fermentation, the milkman can prevent spoilage, allowing the milk to be stored for a longer period without going bad.

6. **Conclusion:**
- Therefore, the main reason for adding baking soda to fresh milk is to decrease the rate of fermentation, which helps in preventing spoilage.

**Final Answer:**
The milkman adds a very small amount of baking soda to fresh milk to decrease the rate of fermentation, which helps in preventing spoilage of the milk.

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