Why does milkman add baking soda to milk class 10?

(a) The pH of milk is 6. As the pH of milk reduces , it starts turning into curd. Hence, to prevent that, the milkman adds a small amount of baking soda, which is a base. By doing this he increases the pH of the milk and prevents it from turning into curd sooner.

What does milkman add in small amount and why?

The milkman has added a very small amount of baking soda to the milk to make it alkaline, so that it will not become sour with the formation of lactic acid. The alkaline medium prevents the milk from changing into curd. This is the reason why the milkman has shifted the pH of fresh milk from 6 to slightly alkaline.

Why baking soda is used 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.

Why does a milkman adds a small amount of baking soda to fresh milk to shift the pH of fresh milk from 6 to slightly alkaline?

Detailed Solution By adding a small amount of baking soda, the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for a longer time as the milk in alkaline condition, does not set curd easily.

What does a milkman add to milk to prevent it from curdling why this milk does takes a longer time to set as curd?

Answer: By making the milk more alkaline, it takes more time to turn into curd. Answer: As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman. Hence, this milk takes a longer time to set as curd.

Why does milkman adds a small amount of baking soda to fresh milk to shift the pH of fresh milk from 6 to slightly alkaline?

The pH value of milk is 6 since it is acidic in nature. Therefore, the pH value of the milk is reduced as it turns to curd. (a) To prevent the milk from being sour due to the development of lactic acid, milkman will adjust the pH of the fresh milk from 6 to slightly alkaline.

Why does a milkman add?

a) By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time. As the pH value increases the milk turns to slightly alkaline, b) As baking soda is added, it turned into a base. Hence this milk takes a long time to set as a curd.

Why does milkman add a small amount of baking soda to fresh milk to shift the pH of fresh milk from 6 to slightly alkaline?

A milkman adds a small amount of baking soda to fresh milk to prevent acidification of milk. By adding a small amount of baking soda, the milkman shifts the pH of the fresh milk from 6 to slightly alkaline so that he can keep it for a longer time as the milk in alkaline condition, does not set curd easily.

Why does a milkman adds a very small amount of baking soda to fresh made during summer season?

During summer season, a milk man usually adds a small amount of baking soda to fresh milk. During the summer season,formation of lactic acid more. Thus to nutralizes the lactic acid milkmaen add small amount of baking soda to fresh milk. Since baking soda basic therefore it nutralizes the formation of lactic acid.

Why does fresh milk in baking soda take longer to set as curd?

When baking soda is added to milk, it increases the pH of the milk as it is alkaline in nature. Owing to this reason, the acid produced by bacteria for the curd formation is used up in neutralizing the alkalinity first. Due to this reason, milk in which baking soda is added, takes a longer time to set as curd.

Does milk react with baking soda?

Baking Soda (aka sodium bicarbonate, aka NaHCO3) is a white, powdery alkaline substance. For instance, yoghurt, sour milk, buttermilk and molasses contain acid (lactic acid) that the Baking Soda can react with. (Yes, molasses has lactic acid.)

Why does milkman add baking soda to make it alkaline?

That’s why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it as baking soda is alkaline in nature and it neutralizes the acidic nature of milk. b) As this milk is slightly more alkaline than other, therefore, acid produced to set into curd will be neutralized by baking soda added by milkman.

What happens when you add baking soda to fresh milk?

Answer: By making the milk more alkaline, it takes 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. Hence, this milk takes a longer time to set as curd. What is the effect of addition of baking soda to milk?

Why does milkman change the pH of fresh milk?

That’s why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it as baking soda is alkaline in nature and it neutralizes the acidic nature of milk.

Why does milk take so long to set as curd?

a) By adding a very small amount of baking soda to fresh milk, the milkman keeps the milk unspoiled for little more time than usual time. c) As baking soda is added, it turned into a base. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.