PH – milk, dairy products and eggs

PH – milk, dairy products and eggs

Dairy products are mostly acidic in the body – with the exception of alkaline whey and neutral  kefir . Parmesan and processed cheese in particular have exceptionally high values ​​in the acid-forming area, while whole milk and cow’s milk have an almost neutral effect. The yolk also has a fairly high acidic pH. In contrast, protein is only slightly acidic.

pH table for milk, dairy products and eggs

Food pH table: <a class=Milch, Milchprodukte und Eier” data-entity-type=”file” data-entity-uuid=”4de072d4-c1bf-4fa3-bac5-5ac7f190b54d” src=”/sites/default/files/inline-images/nahrungsmitteltabellen-milchprodukte.jpg” width=”470″ height=”328″ loading=”lazy” />

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 100g). 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
Butterkäse (50% Fett i. Tr.) 13,2 S
buttermilk 0,5 S
Camembert 14,6 S
Cheddar (reduced fat) 26,4 S
Edamer 19,4 S
egg yolk 23,4 S
protein 1,1 S
Emmentaler (45% Fat in Tr.) 21,1 S
cream cheese 0,9 S
Whole milk fruit yoghurt 1,2 S
Gouda 18,6 S
Hard cheese, average of four varieties 19,2 S
chicken egg 8,2 S
Cottage Cheese (Full Fat Level) 8,7 S
Kefir 0,0 N
condensed milk 1,1 S
Cow’s milk (1.5%) 0,7 S
Milk -1,6 B
Natural yoghurt made from whole milk 1,5 S
Parmesan 34,2 S
Quark 11,1 S
cream (fresh, sour) 1,2 S
Processed cheese (nature) 28,7 S
whole milk (pasteurized,  sterilized ) 0,7 S
Wichkäse (full fat level) 4,3 S

 

 

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