Why does the milkman add a very small amount of baking soda to fresh milk?
Show answer & explanation
Correct answer: B
Explanation
The correct answer os option 2 i.e. To increase the pH of the fresh milk from 6 to slightly alkaline.
The correct answer is To increase the pH of the fresh milk from 6 to slightly alkaline.
Adding a small amount of baking soda (sodium bicarbonate) to fresh milk slightly raises its pH, making it more alkaline. This is important because the process of milk curdling is accelerated in acidic conditions. By making the milk slightly alkaline, the milkman can extend the shelf life of the milk by slowing down the souring process.
- To prevent the milk from curdling quickly by neutralizing its natural acidity: While adding baking soda does prevent milk from curdling quickly, the correct explanation is that it does so by increasing the pH, not by directly neutralizing the natural acidity.
- To maintain the pH of the fresh milk at 6 for a longer time: The goal is actually to increase the pH, not maintain it at 6.
- To reduce the pH of the fresh milk from 6 to slightly alkaline: This statement is the opposite of what happens when baking soda is added. Baking soda is a base, and it increases the pH of a solution, not decrease it.