A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a long time

Q: What is the correct answer for CBSE10?

The correct answer is B. Baking soda (sodium hydrogencarbonate) is a mild base. Adding it to fresh milk makes the milk slightly alkaline. The bacteria responsible for converting milk to curd thrive in a slightly acidic environment. By making the milk alkaline, the baking soda inhibits the growth and activity of these bacteria, thus delaying the curdling process.

Q: A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a long time to set as curd?

The correct answer is B. Baking soda (sodium hydrogencarbonate) is a mild base. Adding it to fresh milk makes the milk slightly alkaline. The bacteria responsible for converting milk to curd thrive in a slightly acidic environment. By making the milk alkaline, the baking soda inhibits the growth and activity of these bacteria, thus delaying the curdling process.

Q: What are the options for this CBSE10 question?

A. Baking soda increases the acidity, speeding up curdling. · B. Baking soda makes the milk alkaline, inhibiting bacterial growth for curdling. · C. Baking soda acts as a preservative, preventing curdling. · D. Baking soda reacts with milk proteins, making them stable.

Question

A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a long time to set as curd?

FirstInTest · Accepted Answer

Baking soda (sodium hydrogencarbonate) is a mild base. Adding it to fresh milk makes the milk slightly alkaline. The bacteria responsible for converting milk to curd thrive in a slightly acidic environment. By making the milk alkaline, the baking soda inhibits the growth and activity of these bacteria, thus delaying the curdling process.

Answer

Baking soda increases the acidity, speeding up curdling.

Answer

Baking soda makes the milk alkaline, inhibiting bacterial growth for curdling.

Answer

Baking soda acts as a preservative, preventing curdling.

Answer

Baking soda reacts with milk proteins, making them stable.

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