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 |