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pH of Eggs and Dairy

pH of Eggs and Dairy

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The pH and/or acidity of a many dairy products, milk, cheeses and eggs is presented below. The term "pH" is a measure of acidity; the lower its value, the more acid the food. The equipment used for determining pH was generally pH meters.

In using this table, bear in mind that considerable variation exists between brands, varieties, recipes, formulations and processing methods, etc.  Where the research found a range of values due to variability in the samples, the range is provided.  Where a single consistent value was determined, that value is provided.

If you would like to see the table broken down by categories, see these links:



pH of Dairy Products

Item Approximate pH Lower range Upper range
Buttermilk 4.62 4.41 4.83
Cheese (Blue, Brie, Queso Fresco) 6.35 6.20 6.50
Cheese (Gouda, Mozzarella, Colby) 5.25 5.10 5.40
Cheese (Gruyere, Swiss, Fresh Mozzarella) 5.60 5.50 5.70
Cheese Dip 5.80    
Cheese, American, mild 4.98    
Cheese, Camembert 7.44    
Cheese, Cheddar 5.90    
Cheese, Cottage 4.89 4.75 5.02
Cheese, Cream, Philadelphia 4.45 4.10 4.79
Cheese, Edam 5.40    
Cheese, Feta 4.75 4.60 4.90
Cheese, Old English 6.15    
Cheese, Parmesan 5.25 5.20 5.30
Cheese, Roquefort 5.54 5.10 5.98
Cheese, Snippy 5.20 5.18 5.21
Cheese, Stilton 5.70    
Cheese, Swiss Gruyere 6.15 5.68 6.62
Cream, 20 per cent 6.59 6.50 6.68
Cream, 40 per cent 6.62 6.44 6.80
Egg Whites 7.96    
Egg Yolk 6.10    
Eggs, new-laid, whole 6.58    
Milk, condensed 6.33    
Milk, evaporated 6.10 5.90 6.30
Milk, Goat's 6.48    
Whole milk 6.65 6.40 6.90
Yoghurt 4.60 4.40 4.80





The research upon which our analysis and the resultant table above relies is from FDA and other university institution that have conducted research about the pH of foods.

  1. U.S. FDA and the Center for Food Safety and Applied Nutrition
  2. Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99.
  3. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449.
  4. Warren L. Landry and et al. 1995. Examination of canned foods. FDA Bacteriological Analytical Manual, 8th Ed. Chapter 21, Table 11, AOAC International, Gaithersburg, MD 20877
  5. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB
  6. Cheese
  7. University of Guelph Food Science
  8. Murray-Brown Laboratories
  9. IOP Conference Series: Earth and Environmental Science
  10. Ontario Ministry Of Agriculture, Food And Rural Affairs
  11. MedCrave
  12. Arrow Scientific