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Acidity of Milk; Importance, Effects and Determination Methods

Milk is a food with a slightly acidic character. This acidic character is mainly due to the proteins (casein, albumin and globulins), phosphates, organic acids such as citric acid and carbon dioxide gas found in the natural structure of milk. This acidity is called “the natural acidity of milk.” Since the natural acidity of milk depends on the components naturally present in its structure, any…