Most recipes I see list the starting ph of milk somewhere between 6.5 and 6.7. The last two months, my milk is slightly above 6.8. Does the difference indicate anything in particular? Does milk have a higher ph when it is really fresh? I usually use it the same day of the next day after milking.
If nothing else, it makes recipes take longer.
Fresh milk does have a higher pH, but above 6.8 for cow's milk is a little high. What's your SCC and plate count look like? Any Staph growing after 1-2 days? pH that high is sometimes due to either a poorly calibrated meter, or sub-clinical mastitis. Could just be the milk. 6.9 and 7.0 are way more into the danger category as an indication.
What period in the lactation?
Thanks for the info. I'll have the SCC and plate count checked, but I'm thinking I need to call Extech for a new probe.