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Acids,Bases, and Salts
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)- The pH of fresh milk is 6. When milkman adds a small amount of baking soda in the milk, the solution becomes slightly alkaline. As the pH of the milk becomes greater than 6, it will take a longer time to convert into curd.
(b)- The curd is formed when the lactose in the milk is converted into lactic acid. When baking soda is added to milk, it becomes slightly alkaline than the normal milk. So, the lactic produced to set the curd is neutralized by the base. That is why it will take a longer time to set as curd.
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