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A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take longer time to set as curd ?

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A milkman adds a very small amount of baking soda to fresh milk. Why does this milk take longer time to set as curd ?
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pH will decrease so that milk does not get spoilt /sour/ when changed into curd.

Because enzymes which can change the milk to curd does not work in alkaline pH.

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