Why does a milkman add a very small amount of baking soda to fresh milk?

Correct Answer: To increase its pH from 6 to slightly alkaline

Subject: chemistry

• To make the milk taste sweeter
• To increase its pH from 6 to slightly alkaline
• To reduce its pH and make it more acidic
• To convert it into curd instantly

Explanation: • <b>Key Fact</b> Fresh milk has a slightly acidic pH (around 6.4-6.7). • <b>Supporting Detail</b> Baking soda (NaHCO₃) is a mild base. Adding it shifts the pH to slightly alkaline (greater than 7). • <b>Related Concept</b> This alkaline condition prevents the milk from curdling/souring quickly due to bacterial action. • <b>Why wrong options are wrong</b> Adding acid (reducing pH) would speed up curdling, which the milkman wants to avoid. • <b>Exam Trick</b> Baking soda neutralizes the lactic acid produced by bacteria. • <b>Additional Info</b> The transition of this alkaline milk to curd takes longer than normal milk.

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