Question -
Answer -
(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?
Answer
(a) He shifted the pH of the fresh milk from 6 to slightly alkaline to prevent milk from getting sour due to production of lactic acid.
(b) This milk takes long time to set into curd because the lactic acid produced here first neutralises the pH then the pH is reduced to turn milk to curd.