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Q 12.      A 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?

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Since this milk is slightly basic than usual milk, the lactic acid, formed during curdling, needs to first neutralize the alkali present in the milk. 

Therefore, it takes a longer time for the curd to set.

Posted by

Gautam harsolia

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