A milk man adds a very small amount of baking soda to fresh milk. (a)

1.	A milk man 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 ?
Answer» (a)(1) The chemical name of baking soda is sodium by hydrogen carbonate (NaHCO₃) and its pH value is 8.1. (2) When milk man adds a little baking soda to fresh milk, the pH of the fresh milk (6) shifts to '8', thus becoming alkaline. (3) Thus the spoilage of milk can slow down. (b) 1) Lactic acid which was formed initially reduces the basic nature of the baking soda. (2) Then more lactic acid is needed to convert milk to curd. (3) That is why it takes time to produce more lactic acid and hence the milk takes a long time to become curd.

A milk man 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 ?

Answer»

(a)(1) The chemical name of baking soda is sodium by hydrogen carbonate (NaHCO₃) and its pH value is 8.1.

(2) When milk man adds a little baking soda to fresh milk, the pH of the fresh milk (6) shifts to '8', thus becoming alkaline.

(3) Thus the spoilage of milk can slow down.

(b) 1) Lactic acid which was formed initially reduces the basic nature of the baking soda.

(2) Then more lactic acid is needed to convert milk to curd.

(3) That is why it takes time to produce more lactic acid and hence the milk takes a long time to become curd.

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