| 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 |
The Vitamin Doctor - A guide to vitamins, supplements and hedgerow remedies. Attributes, abilities and effects of everyday food items.
Monday, 22 June 2015
PH - Value of Foods - Dairy Products and Eggs
