Why do milkman add baking soda to milk before distribution?

Answer 1

It is bacteria which spoil the milk by converting lactose present in milk to lactic acid. That is, it is the acid which curdles milk. In hot weather the bacterial growth is fast and milk curdles faster. So the vendors add baking soda which is an alkali to neutralise the lactic acid so that the milk doesn't curdle. Doing so ofcourse is illegal.

Answer 2

Milk has lactic acid present in it .(lactose intolerance ) which is an acid , Baking soda contain sodium bicarbonate present in it which is a base , Therefore to reduce the acidity of milk when is starts becoming Sour (too acidic ) we add a base (baking soda )too neutralize its effects .which keeps it fresh.

Answer 3

I heard it can prolong milk's shelf life - up to a week later than the expiration date.

Answer 4

milk contains lactic acid. during summer microbes grows quickly on acidic solution. so sodium bi carbonate is added to neutralize, and keep milk fresh.

Answer 5

Baking soda produces alkali which neutralizes acid and increases the pH of milk. Thus, milk can be prevented from turning into curd.

Answer 6

because milk contains lactic acid and on adding baking soda which is basic in nature it becomes neutral and harmless to be consumed.

Answer 7

I am pretty sure that milk makes it 'creamy' in a way to give it that flavor...

then baking soda helps it rise when it is in the oven.

hope this helps!