A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline?
(b) Why does this milk take a long time to set as curd?
a. (a) To improve taste, (b) To speed up curd formation
b. (a) To preserve freshness, (b) To slow down curd formation
c. (a) To prevent souring, (b) To enhance curd formation
d. (a) To increase acidity, (b) To delay curd formation
