- 1 Why does a curd take a long time to set?
- 2 Why does milk take so long to set?
- 3 Why does milkman add a small amount of baking soda to fresh milk?
- 4 How does pH change when milk turns into curd?
- 5 What is the effect of addition of baking soda to milk?
- 6 What do milkman add to increase shelf life of milk?
- 7 Can we add baking soda in milk?
- 8 Why do milkmen add?
- 9 What is the pH of milk?
- 10 Is curd a base or acid?
- 11 Does pH change when milk spoils?
- 12 What pH is fresh milk?
Why does a curd take a long time to set?
Answer: (a) The milkman adds baking soda to milk so that the milk becomes slightly alkaline. Thus, milk will not be converted to acidic curd readily (b) This will take a longer time to set to curd because it is alkaline and takes longer time for It bacteria to make it acidic.
Why does milk take so long to set?
The enzyme which convert milk into curd is active only in acidic condition. so acid produced during curd formation first neutralises the base present in the milk. therefore milk takes long time to set as curd.
Why does milkman add a small amount of baking soda to fresh milk?
To prevent the spoilage of milk, the milkman adds a very small amount of baking soda to fresh milk. Baking soda is sodium bicarbonate. It is basic in nature. Addition of baking soda increases the pH of milk from 6.
How does pH change when milk turns into curd?
When the milk is converted into curd due to the action of bacteria, lactic acid is formed which is more acidic in nature. Therefore the pH value of the milk is reduced as it turns to curd.
What is the effect of addition of baking soda to milk?
Adding baking soda to milk causes its pH to increase thus making it slightly alkaline in nature as baking soda is a mild, non-corrosive base. This milk takes a long time to set as curd because for this to happen, the milk should become acidic in nature.
What do milkman add to increase shelf life of milk?
Milkman adds a very small amount of baking soda to fresh milk because to increase the shelf life of milk. The alkaline milk takes a longer time to set to curd because lactic acid being formed has to neutralize the alkali present in it.
Can we add baking soda in milk?
Baking soda is a base. It is added to fresh milk to prevent the curdling of milk because it neutralise the lactic acid produced in the milk by the action of bacteria. Since this removes the unpleasant lactic acid taste, this makes the milk seem fresh.
Why do milkmen add?
Answer: The value of pH of milk decreases, when it turns into curd. Curd is acidic in nature, because an acidic substance has less value of pH. A milkman adds a very small amount of baking soda to fresh milk. Hence, this milk takes a longer time to set as curd.
What is the pH of milk?
The pH of milk at 25C, normally varies within a relatively narrow range of 6.5 to 6.7.
Is curd a base or acid?
Curd is acidic in nature due to the presence of lactic acid.
Does pH change when milk spoils?
Milk is slightly acidic or close to neutral pH. The pH of milk changes over time. As milk goes sour, it becomes more acidic and the pH gets lower. This occurs as bacteria in milk convert the sugar lactose into lactic acid.
What pH is fresh milk?
The pH of milk is near the physiological pH of 6.8 which, considering the following points, means that milk is a good growth medium with respect to acidity ( pH ).