A milkman adds a very small amount of baking soda to fresh milk.1why does he shift the ph of the fresh milk from 6 to slightly alkaline?2 why does thisilk take long time to set as curd (2024)

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A milkman adds a very small amount of baking soda to fresh milk.1why does he shift the ph of the fresh milk from 6 to slightly alkaline?2 why does thisilk take long time to set as curd? ›

(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.

Hence, a milkman shifts the pH of the fresh milk from 6 to slightly alkaline to prevent the milk from turning into curd.

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.

The pH of fresh milk is 6 which is acidic in nature. This milk is converted to curd by the action of bacteria which further increases the acidity of the curd and decreases its pH value from 6 and it becomes less than 6. The acidic strength increases on going down the pH scale from 7 to 1.

Baking soda is sodium bicarbonate. It is basic in nature. Addition of baking soda increases the pH of milk from 6. The milk is now alkaline.

Fresh milk is made slightly alkaline by adding a little of baking soda so that it may not get sour easily due to the formation of lactic acid in it. HOPE IT HELPS YOU. MARK AS BRAINLIEST ANSWER.

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. The first milk produced by a cow contains colostrum, which lowers its pH.

The fresh milk is acidic in nature because its is close to . And baking soda N a H C O 3 is basic in nature that possesses an alkaline property. So, when baking soda is added to fresh milk the neutralization reaction is performed that neutralizes the acidity and increases the and basicity.

The correct option is : C.

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. Thus, the assertion statement is true.

The pH of your average fresh milk is between 6.5 to 6.9. This number is slightly below neutral due to the lactic acid found in milk. There is a slight variation between species, such as goat's or sheep's milk, compared to cow's milk, but on average most types of milk will hover around the acidic side of neutral.

Does milk pH change with temperature? ›

Milk pH during heating depended on CO2 concentration, temperature, and pressure. During heating of milk without added CO2, pH decreased linearly as a function of increasing temperature but was independent of pressure. In general, the pH of milk with added CO2 decreased with increasing CO2 concentration and pressure.

As milk decays. its pH reduces. This is because bacteria present in milk carry out anaerobic respiration to provide them with energy. This process converts lactose sugar in the milk to lactic acid, and producing this acid reduces the pH of the milk.

Acidity increases as milk spoils. Unsoiled milk has a pH of approximately 6.7, and as the pH falls below 5, the protein in milk congeals and precipitates. One study reported that a decrease in pH is associated with rancid and bitter taste in milk [10].

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. Hence, this milk takes a longer time to set as curd. Was this answer helpful? A milkman adds a very small amount of baking soda to fresh milk.

Baking soda, also known as sodium bicarbonate is naturally alkaline, with a pH of 8. When you add baking soda to your pool water, you will raise both the pH and the alkalinity, improving stability and clarity. Many commercial pool products for raising alkalinity utilize baking soda as their main active ingredient.

Answer and Explanation:

Baking soda and drain cleaner are actually fairly alkaline with pH values of 9 and 11 respectively. Milk is slightly acidic and has a pH of somewhere around 6.5.

The decrease in pH values after heating at 65,70 and 75 °C is caused by acids formed in the Maillard reactions [15], or protein-protein reactions that result in the release of protons [16].

Among the changes that occur in milk during its fermentation is the decrease in pH, which can reach a value of 4 to 4.5 [1,2]. The production of undissociated acids (for example, lactic acid), peroxide and other substances with antimicrobial activity (bacteriocins), causes the inhibition of microbial development [8].

It has been known that alkali or acid added to milk causes pronounced shifts in the equilibria between colloidal and soluble salts, particularly the calcium phosphates.