DAIRY PRODUCTS/EGGS | pH |
---|---|
Butter | 6.1 - 6.4 |
Buttermilk | 4.5 |
Milk | 6.3 - 8.5 |
Acidophilus | 4 |
Cream | 6.5 |
Cheeses | |
Camembert | 7.4 |
Cheddar | 5.9 |
Cottage | 5 |
Cream cheese | 4.88 |
Edam | 5.4 |
Roquefort | 5.5 - 5.9 |
Swiss Gruyere | 5.1 - 6.6 |
Eggs | |
White | 7.0 - 9.0 |
Yolk | 6.4 |
Egg solids, whites | 6.5 - 7.5 |
Whole | 7.1 - 7.9 |
Frozen | 8.5 - 9.5 |