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Food Science and Technology QUESTION #5972
Question 1
The approximate pH range of fresh normal cow's milk is:
  • \(5.5\text{–}6.0\)
  • \(6.6\text{–}6.8\)✔️
  • \(7.2\text{–}7.5\)
  • \(4.5\text{–}5.0\)
Correct Answer Explanation
Fresh normal bovine milk has a \(\text{pH}\) of \(6.6\text{–}6.8\) (typically \(6.65\text{–}6.71\)). This is slightly acidic due to dissolved \(\text{CO}_2\), proteins, phosphates, and citrates. Mastitic milk tends to have higher \(\text{pH}\) (\(>6.8\text{–}7.0\)); acidic/sour milk has lower \(\text{pH}\).