A is true but R is false.

The acid produced by bacteria for the curd formation is used up in neutralizing the alkalinity first.

Due to this reason, milk in which baking soda is added, takes a longer time to set as curd.

Verified answer

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The assertion that "Fresh milk in which baking soda is added takes a longer time to set as curd" is generally true, and the reason provided, which states that "Baking soda decreases the pH value of fresh milk to below 6," is also true and supports the assertion.

When baking soda (sodium bicarbonate, NaHCO3) is added to fresh milk, it acts as an alkaline substance. It increases the pH of the milk, making it less acidic. Normally, curdling or coagulation of milk into curd is a process that is facilitated by the action of acid-producing bacteria (lactic acid bacteria). These bacteria lower the pH of the milk, making it more acidic, which promotes the curdling process.

If you add baking soda to milk and increase its pH, it becomes less conducive to the growth and activity of these acid-producing bacteria. As a result, it can take a longer time for the milk to set as curd or may not set properly at all. So, the assertion and the reason are both correct and related.