Question 12bA milkman adds a very small amount of baking soda to fresh milk.b Why does this milk take a long time to set as curd? (2024)

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Question 12bA milkman adds a very small amount of baking soda to fresh milk.b Why does this milk take a long time to set as curd? ›

If the milk is slightly alkaline, lactic acid when produced is first neutralised by the added base, which is baking soda here and, it takes a longer time for the curd to set.

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.

(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.

Assertion: Fresh milk in which baking soda is added, takes a longer time to set as curd. Reason: Baking soda decreases the pH value of fresh milk to below 6.

Addition of baking soda increases the pH of milk from 6. The milk is now alkaline. Due to this milk can be kept for a relatively longer time. (b) The milk containing a very small amount of baking soda will become slightly bitter in taste upon boiling.

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.

Fresh milk gets soured in summer forming lactic acid. Baking soda being basic in nature neutralises lactic acid and prevents souring of milk.

Answer: Butter milk is the source of Lactic acid bacteria (Lactobacillus) for curdling the Lukewarm milk. Those few drops of butter milk contains thousands of bacteria which acts as inoculum. iii) That is why we add few drops of butter milk to lukewarm milk.

As a result, the pH level of the milk decreases as it becomes curd. Baking soda or sodium bicarbonate (NaHCO3) is therefore added to the solution to prevent this, slightly alkalinizing it. Therefore, throughout this process, the pH of the milk rises, delaying the curdling of the milk.

When one adds a little amount of curd in warm milk, the entire milk gets converted into curd. This is a type of physical change. It occurs because of the Lactobacillus bacteria present in the curd. These microorganisms convert lactose present in milk into lactic acid by the process of fermentation.

What is the effect of milk in baking? ›

Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.

If you don't have a scrapper, a dull knife may also be helpful to release the clumped milk. For either scenario, the last step is to sprinkle the cleaned area with baking soda overnight. Baking soda will help to neutralise the compounds in the milk and also help to absorb the remaining milk smell from the carpet.

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).

When baking soda or sodium Bicarbonate (NaHCo3) reacts with water carbonic acid is formed . The reaction is exothermic that is heat and Carbonic acid are produced. Carbonic acid is unstable so breaks up into carbon dioxide (fizzy or effervescence) and water.

If the milk is slightly alkaline, lactic acid when produced is first neutralised by the added base, which is baking soda here and, it takes a longer time for the curd to set.

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.

It can cause damage to organs such as liver and kidneys.” In the case of people who consume high-calcium diet or calcium supplements, use of sodium bicarbonate can cause milk-alkali syndrome, which can lead to kidney stones and failure.

Sodium carbonate is added to the milk before the lipase enzyme to make the milk alkaline, mimicking the alkaline pH of the duodenum (first part of the small intestine) where lipase normally works.