During summer season,a milk man usually adds a very small amount of baking soda to fresh milk.Why?

Question

Answer

During summers the temperature is high Lactobacillus increases which converts into lactic acid decreasing the pH of milk. Chance the milkman usually adds a very small amount of baking soda to fresh milk to increase the pH of the solution as it is a base and neutralise the milk in summers.

Answer

During summers the temperature is high Lactobacillus increases which converts into lactic acid decreasing the pH of milk. Chance the milkman usually adds a very small amount of baking soda to fresh milk to increase the pH of the solution as it is a base and neutralise the milk in summers

Answer

**The Purpose of Adding Baking Soda to Fresh Milk in Summer**

**Introduction:**
During the summer season, the milk can spoil quickly due to the hot and humid weather conditions. To prevent the milk from spoiling and to maintain its freshness, milkmen often add a very small amount of baking soda to fresh milk. This practice is done to extend the shelf life of the milk and improve its overall quality.

**Why Baking Soda?**
Baking soda, also known as sodium bicarbonate, is a commonly used household ingredient. It is an alkaline compound that has various properties which make it suitable for preserving milk during the summer season. Here are a few reasons why milkmen add baking soda to fresh milk:

1. **Neutralizes Acidic Conditions:** Baking soda acts as a natural antacid and helps to neutralize the acidic conditions in the milk. The presence of acid in milk can accelerate the growth of bacteria, leading to spoilage. By neutralizing the acidity, baking soda helps in slowing down the bacterial growth.

2. **Inhibits Bacterial Growth:** Baking soda creates an alkaline environment in the milk, which inhibits the growth of bacteria. Bacteria tend to multiply rapidly in acidic conditions, and by maintaining an alkaline pH, the growth of bacteria is slowed down, thereby extending the shelf life of the milk.

3. **Reduces Curdling:** During hot weather, milk can curdle easily due to the high acid content. Curdling causes the milk to become lumpy and unpleasant to consume. Baking soda helps in reducing the acid content, preventing curdling and maintaining the smooth texture of the milk.

4. **Enhances Freshness:** Baking soda also helps in maintaining the freshness of the milk by reducing any unpleasant odors that may develop during the hot weather. It acts as a deodorizer and neutralizes any foul-smelling compounds, thereby enhancing the overall quality of the milk.

**Cautionary Notes:**
While adding a small amount of baking soda to fresh milk can be beneficial during the summer season, it's important to exercise caution and use it in moderation. Excessive use of baking soda can alter the taste of the milk and may not be suitable for consumption. Milkmen typically add a very small amount, ensuring it doesn't impact the taste or safety of the milk.

In conclusion, the addition of a small amount of baking soda to fresh milk during the summer season helps in neutralizing acidity, inhibiting bacterial growth, reducing curdling, and enhancing freshness. This practice aids in extending the shelf life of the milk and maintaining its quality, ensuring that consumers can enjoy fresh and safe milk even in hot weather conditions.

Answer

Baking soda is an alkaly.It will increase pH value of milk.Milk will become more dense, so adding more water gets compensated and hydrometer may give faulty but favorable reading.In case of milk getting sour, it reduces speed of becoming curd, ie. it take more time to remain as milk.During summers,temperature is high and hence lactobacillus increases which converts into lactic acid decreasing the pH of milk.The milkman adds baking soda to the milk to increase the pH of the solution as it is a base and neutralises the milk in summers.

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