Author Topic: ph and acidity of the diary products  (Read 1188 times)

Offline mdpta

  • New Cheese
  • *
  • Posts: 1
  • Cheeses: 0
  • Default personal text
ph and acidity of the diary products
« on: March 15, 2009, 03:38:33 PM »
Hello Everyone!
Please, I need advice about ph and acidity of the diary products.
Well known that cow milk products are acidic and not very healthy.

Exeptions is goat milk, which is became  alkaline in the body. Is that mean it is more healthy to eat goat  yogurts and cheeses?

What about sheep milk products? Is it similar to goat?
Tank you.

Online Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,948
  • Cheeses: 53
  • Wayne Harris
Re: ph and acidity of the diary products
« Reply #1 on: March 15, 2009, 04:45:46 PM »
Cows milk is indeed acidic, but only just barely. 
Most cow's milk you buy at the store is anywhere from 6.2 - 7.0 pH. 
Today, for example,  my milk started at pH6.9
7.0 is considered neutral.

Health is a whole 'nother story.  From a fat/cholesterol perspective, you have a point.

Wayne A. Harris - in vino veritas

Offline Webmaster

  • Administrator
  • Mature Cheese
  • *****
  • Location: Victoria, British Columbia, Canada
  • Posts: 164
  • Cheeses: 35
Re: ph and acidity of the diary products
« Reply #2 on: March 15, 2009, 10:22:41 PM »
Hi mdpta and welcome to the forum. I've split your post as new topic.

Cow milk is when fresh is only very slightly acidic and most people find them healthy, there is lots of info on milk and health available on wikipedia.

When making cheese, it is normal to increase the acidity, regardless of using cow, goat and sheeps milk.

It is difficult to say that cheese or yogurt from one type of milk is more healthy as they are some of the most chemically complex materials in the world.

Hope this helps.