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

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Accepted Answer

1. Baking soda is sodium bicarbonate (NaHCO3), a weak base. When added to a solution it raises the pH by neutralizing acids.

2. Fresh milk is slightly acidic (around pH $\approx 6$). Adding a small amount of NaHCO3 will neutralize some acidity and shift the pH upward toward alkaline (i.e. above pH $7$).

3. Practical purpose: milkmen add a tiny amount of baking soda to make the milk slightly alkaline so it is less likely to curdle quickly (especially on heating) and to slow acidification, effectively keeping it usable for a longer short period.

4. Therefore the correct statement is that baking soda increases the pH of fresh milk from about $6$ to slightly alkaline.

FINAL_ANSWER: b

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