A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

By Ritesh|Updated : November 14th, 2022

He shifts the pH of the fresh milk from 6 to slightly alkaline to prevent the milk from turning into curd. Milk has a pH of 6, which indicates that it has a mild acidic tendency. Lactic acid, which is more acidic in nature, is created when the milk is turned into curd by the action of bacteria.

  • 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.
  • In order to prevent the milk from curdling, a milkman changes the pH of fresh milk from 6 to slightly alkaline.

pH Scale

  • Acids and bases can be measured using a pH scale. The scale has a range of 0 to 14.
  • An indicator called Litmus paper is used to determine if a chemical is an acid or a basic.
  • The type of chemical being tested is indicated by the color of the paper, which corresponds to the pH scale's numbers. For instance, vinegar is an acid and has a pH of 2.4.
  • Doctors and scientists typically concur that maintaining a good pH balance is important for your overall health.
  • Your diet and beverage choices have an impact on your body's pH level and potential hydrogen content.
  • The concentration of hydrogen ions is measured by pH. This calculation is based on a pH scale.

Summary:

A milkman adds a very small amount of baking soda to fresh milk. Why does he shift the pH of the fresh milk from 6 to slightly alkaline?

A milkman adds a very small amount of baking soda to fresh milk. He shifts the pH of the fresh milk from 6 to slightly alkaline to prevent the milk from turning into curd. The pH scale is logarithmic and shows the solution’s concentration of hydrogen ions inversely.

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