Effect of Baking Soda on Milk Setting as Curd

Introduction

When a milkman adds a small amount of baking soda to fresh milk, it affects the curdling process.

How Baking Soda Works

• Alkaline Nature: Baking soda (sodium bicarbonate) is alkaline, which increases the pH of the milk.
• Impact on Bacteria: The increased pH level creates an environment that is less favorable for the growth of lactic acid bacteria, which are responsible for converting milk into curd.

Effect on Curd Setting Time

• Slower Curd Formation: Because the bacteria are less active, the process of curd formation slows down.
• Longer Time Required: As a result, the time taken for the milk to set as curd is longer compared to untreated milk.

Summary

In conclusion, adding baking soda to milk makes it more alkaline, slowing down the curdling process and increasing the time it takes for the milk to set into curd.