Ghee's pH varies depending on several factors, but generally falls within a slightly acidic to neutral range.
Understanding Ghee's pH
Ghee, or clarified butter, is a dairy product created by heating butter to remove water and milk solids. This process impacts its pH. While some sources claim ghee is alkaline, research shows a more nuanced picture.
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Slightly Acidic to Neutral: Several studies report ghee pH values around 5.9. ^1 This indicates a slightly acidic to almost neutral pH. This contrasts with claims of it being strongly alkaline. ^2
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Variability: The pH of ghee can fluctuate based on several factors. For example, the method of production, the type of milk used, storage conditions, and even the addition of other ingredients can alter its pH. ^3
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pH and Storage: Research demonstrates that the pH of ghee changes during storage under different gas compositions. ^4 This highlights the impact of environmental factors on the final pH.
Examples of pH Values
- A study found a ghee pH of 5.9. ^1
- Other studies show variations depending on production and storage conditions. [^3, ^4]
Conclusion
While some sources incorrectly state ghee is strongly alkaline, evidence suggests a more accurate description is a slightly acidic to near-neutral pH, typically around 5.9. However, this can vary.
