The pH of fresh milk typically ranges from 6.7 to 6.9, making it slightly acidic. This is due to the presence of lactic acid naturally found in milk. The pH of milk can vary slightly depending on factors such as the breed of cow, the type of milk (e.g., whole, skim), and processing methods.
Here are some additional insights:
- Milk fresh from the cow may have a slightly higher pH, between 6.5 and 6.7.
- As milk spoils, bacteria produce lactic acid, causing the pH to decrease. This makes the milk sour and unfit for consumption.
- The pH of milk is an important indicator of its quality and freshness.
- Milk with a pH outside the normal range may indicate contamination or spoilage.
While the pH of milk is slightly acidic, it is still considered a neutral food in terms of its effect on the body's acid-base balance.
