PH Value: Milk, Dairy Products and Eggs

Dairy products have a largely acidic effect in the body – with the exception of alkaline whey and neutral kefir. Parmesan and processed cheese, in particular, have outstandingly high values in the acidifying range, whereas whole milk and cow’s milk have an almost neutral effect. Egg yolk also has a fairly high acidic pH. In contrast, egg whites have only a slightly acidic effect.

PH value table for milk, dairy products and eggs.

pH table for milk, dairy products, and eggs: estimated potential renal acid load (PRAL in mEq/100g) of 114 commonly consumed foods and beverages (based on 100 g). Modified from Remer and Manz, Journal of the American Dietetic Association 1995; 95:791-797.

Milk, dairy products, and eggs pH value (PRAL value) acidic / basic
Butter cheese (50% fat in dry matter) 13,2 S
Buttermilk 0,5 S
Camembert 14,6 S
Cheddar (reduced fat content) 26,4 S
Edam 19,4 S
Egg yolk 23,4 S
Protein 1,1 S
Emmental (45% fat in dry matter) 21,1 S
Cream cheese 0,9 S
Fruit yogurt from whole milk 1,2 S
Gouda 18,6 S
Hard cheese, average of four types 19,2 S
Chicken egg 8,2 S
Cottage cheese (full-fat stage) 8,7 S
Kefir 0,0 N
Condensed milk 1,1 S
Cow’s milk (1.5%) 0,7 S
Whey -1,6 B
Natural yogurt from whole milk 1,5 S
Parmesan 34,2 S
Quark 11,1 S
Cream (fresh, sour) 1,2 S
Processed cheese (natural) 28,7 S
Whole milk (pasteurized, sterilized) 0,7 S
Wank cheese (full fat level) 4,3 S