Milk is slightly acidic.
While often considered neutral due to its pH being close to 7 (the neutral point on the pH scale), milk's pH typically ranges from 6.5 to 6.7, making it slightly acidic. This slight acidity is primarily due to the presence of lactic acid. The lactic acid content increases over time, causing milk to become more acidic and sour. However, its proximity to a neutral pH often leads to the misconception that it's neutral.
Understanding Milk's Acidity
- pH Level: Milk's pH is slightly below 7, placing it in the slightly acidic range.
- Lactic Acid: The presence of lactic acid is the main contributor to milk's acidity. This acid is produced by bacteria as milk ages.
- Misconception of Neutrality: Because milk's pH is so close to 7, it's sometimes mistakenly classified as neutral.
Some sources suggest milk can temporarily relieve heartburn symptoms, despite its slight acidity. This effect might be due to the milk's coating properties rather than its direct neutralization of stomach acid. The protein and phosphate in milk contribute to its acid-producing nature. However, the overall effect on the body's acid-base balance is complex and requires further study.
