A milkman adds a very small amount of baking soda to fresh milk. (a) Why does he shift the pH of fresh milk from 6 to slightly alkaline?(b) What do you expect to observe when the milk comes to boil?(c) Why does this milk take a long time to set as curd? (2024)

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A milkman adds a very small amount of baking soda to fresh milk. (a) Why does he shift the pH of fresh milk from 6 to slightly alkaline?(b) What do you expect to observe when the milk comes to boil?(c) Why does this milk take a 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.

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.

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.

(b)As this milk is slightly more alkaline than other, the acid produced to set this into curd will be neutralized by baking soda added to milkman. Hence, this milk takes a longer to set as curd. A milkman adds a very small amount of baking soda to fresh milk.

Milk and water are separated. A layer of cream is separated as upper layer.

Baking soda or NaHCO3 is a basic salt. When added, pH of the milk is shifted to a slightly alkaline range. This prevents the milk proteins (casein) to tangle into a solid mass called curds and the fresh milk is preserved for a longer time.

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.

What causes the change in pH as the milk turns sour? A2. The lactose in the milk is converted to lactic acid. As the acid level increases the pH level drops.

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.

How does baking soda react with milk? ›

So, when baking soda is added to fresh milk the neutralization reaction is performed that neutralizes the acidity and increases the and basicity.

Furthermore, milk is often sold by volume, rather than weight, so a milkman can add water to the milk and still sell the same volume of milk to customers, thus increasing their profits.

(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.

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.

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].

Answer: Becoz baking soda is a base which reacts with acids and neutralizes it. This prevents milk from getting sour and keeping it fresh for long time...

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.

Sodium bicarbonate is a white powder with molecular formula NaHCO₃, and pH of 8.5 (1% aqueous solution, 25°C). Among sodium compounds, it is one of the substances with the lowest alkalinity.

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.

Answer: Explanation:1)On adding baking soda, he shifts pH of fresh milk from 6 to slightly greaterthan 7 making it alkaline so that it is not quickly decayed by the action ofbacteria. ii) On boiling this milk, it comes slightly bitter in taste due to changing of bakingsoda into Na2CO3 salt, which is bitter in taste.

Is it OK if milk boils? ›

Boiling milk is known to significantly lessen milk's nutritional value. Studies have found that while boiling milk eliminated bacteria from raw milk, it also greatly reduced its whey protein levels.

Baking soda, or sodium bicarbonate (NaHCO₃), is a chemical that can undergo a decomposition reaction when heated. At temperatures above 176 degrees Fahrenheit (80 degrees Celsius), sodium bicarbonate starts to break down into three compounds, forming sodium carbonate (Na₂CO₃), water (H₂O) and carbon dioxide (CO₂).

How to keep milk fresh. In general, milk should be refrigerated at a temperature of between 0 °C and 4 °C. Keeping milk cold is critical to ensure it stays fresh, lasts longer, and keeps its delicious taste. The key is not to break the "cold chain" between the grocery store and home.

UHT + Aseptic Packaging milk involves heating the milk to 280ºF for 2 seconds but with the added step of packaging it in a sterile (aseptic) carton, this extends the shelf life for 6 months or until you open it.

Answer - Fresh milk in which baking soda is added is more alkaline in nature, therefore, acid produced to set into curd will be neutralized by baking soda added by milkmen.

Milk fresh from the cow typically has a pH between 6.5 and 6.7. 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.

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.