Ph Of Milk: 5 Factors You Should Know!

What is the pH of Milk?

The pH of milk ranges between 6.6 to 6.8, indicating that it is slightly acidic. It was often believed that milk is alkaline in nature.

What is the pH of different types of Milk?

The pH of different types of milk are mentioned below.

Type of MilkpH Value
Whole Milk6.4 to 6.8
Skim Milk6.6 to 6.8
Raw Milk6.2 to 6.8
Pasteurised Milk6.6 to 6.8
UHT Milk6.8 to 7.0
Cow Milk6.5 to 6.7
Jersey Cow Milk6.4 to 6.5
Holstein Cow Milk6.7 to 6.8
Goat Milk6.4 to 6.6
Sheep Milk6.4 to 6.8
Human Milk7.0 to 7.5
Ph Of Milk

What is the significance of knowing milk’s pH?

Knowing milk’s pH is essential for determining its safety. A low pH level of milk indicates the presence of bacteria. Further, measuring the pH of milk is crucial in producing many dairy products like yoghurt or cheese. Thus, monitoring the pH of milk can help ensure high-quality dairy products and maintain food safety.

Factors Affecting the pH of Milk

There are various factors that affect the pH of the milk. A few of them are listed below.

  1. Breed: Cow breeds can alter the pH level of milk to a great extent. For example, the pH of Holstein cows is more than that of Jersey cows.
  2. Stage of lactation: The pH of milk reduces as the cow progress in the lactation phase, i.e. an older cow gives a low- pH milk or a younger cow yields high-pH milk.
  3. Diet: The cows’ diet can also affect the pH of the milk. A high-grain diet leads production of low-pH milk.
  4. Temperature: The pH of milk is influenced by temperature. At higher temperatures, lactic acid production increases; therefore, the pH decreases.
  5. Age of the milk: Over time, the bacteria of milk continue to produce lactic acid. Therefore, the pH of milk decreases.

What is the effect of pH on Milk Quality?

Milk’s pH is an essential parameter to measure the quality and freshness of milk. A low-pH milk indicates the presence of bacteria. In contrast, high-pH milk affects the quality of milk. A high-pH milk breaks down its protein and possesses a bitter taste and thinner texture.

What are the implications of pH for Milk Processing?

The pH of milk affects its processing and quality. For example, low-pH milk reduces cheese yield and leads to slow coagulation. In contrast, high-pH milk produces a bitter taste in dairy products.

About the author

I am Leena Raswant, a chemistry postgraduate. I thrive on challenges and continually specified goals. I aim to learn, unlearn, relearn and spread my knowledge in the best possible ways.

Leave a Comment