pH of cow’s milk is :
6.6 – 6.9
Fresh normal milk is very slightly acidic because of its casein, phosphates, citrates and dissolved carbon dioxide.
The pH of fresh cow milk lies close to neutrality, normally about 6.6 to 6.8 and within the range 6.6 to 6.9 at about 25 °C.
A pH of 6.0 to 6.4 or 5.0 to 6.0 indicates developed acidity from bacterial conversion of lactose to lactic acid (souring), while 7.1 to 7.6 is alkaline and is seen in mastitis milk or milk adulterated with neutralisers.
Therefore the normal pH range of cow milk is 6.6 to 6.9.
Hence, 6.6 – 6.9.
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