- The pH value of milk is i.e. it is mildly acidic in nature.
- Due to the action of bacteria, the milk is converted into curd as a result, lactic acid is formed which is more acidic in nature.
- Thus, the pH value of the milk is reduced as it turns to curd.
- Hence, to stop that, Baking soda or Sodium bicarbonate is added, which makes the solution slightly alkaline.
- So in this process, the pH of the milk increases and this prevents the milk 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.
- The pH value of milk is i.e. it is mildly acidic in nature.
- Due to the action of bacteria, the milk is converted into curd as a result, lactic acid is formed which is more acidic in nature.
- Thus, the pH value of the milk is reduced as it turns to curd.
- Hence, to stop that, Baking soda or Sodium bicarbonate is added, which makes the solution slightly alkaline.
- So in this process, the pH of the milk increases and this prevents the milk 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.
