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) 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. But curd needs acidic condition to set. Hence this milk takes a long time to set as a curd.