Why does a milkman add a small amount of baking soda to fresh milk to shift the pH of fresh milk from 6 to slightly alkaline?
When the milk is made more alkaline by adding a base to it, it is basically done to prevent it for more time to turning to curd. That’s why milkman shifts the pH of fresh milk to slightly alkaline by adding a very small amount of baking soda to it as baking soda is alkaline in nature and it neutralizes the acidic nature of milk.
