The normal pH of fresh milk is between 6.5 and 6.9. This makes milk slightly acidic, due to the presence of lactic acid. While there can be slight variations depending on the type of milk (e.g., cow's milk vs. goat's milk), most milk types generally fall within this range.
- Fresh milk: Typically has a pH of 6.5 to 6.7.
- Milk from the cow: Usually has a pH between 6.5 and 6.7.
- Yogurt and buttermilk: Are considered alkaline-forming foods despite their low pH levels of 4.4 to 4.8.
Important note: A significant deviation from the normal pH range can indicate spoilage or contamination.
