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A milkman adds a very small amount of baking soda to fresh milk why does he shift the ph of fresh milk from 6 to slightly alkaline why does this milk take a long time to set as curd what is the neutralization reaction give two examples |
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Answer» ■□■□By making the milk more alkaline, it is prevent for more time to turn into CURD. That's why milkman SHIFTS the pH of fresh milk to slightly alkaline by adding a very SMALL amount of BAKING soda to it. Why does this milk take a long time to set as curd?■□■□■□ |
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