Milk has a pH of about 6.4 to 6.8. Skim milk has a pH of about 5.1 to 5.4.
Skim milk is about 5.1 to 5.4.
first do a water test for pH and ammonia if the ammonia is high like over 0 ppm like 2ppm do a 25% change if the ammonia is high and add a water treatment like stress coat to lower the ammonia now the pH the pH need to be 7 to 8 if its not in that range you add some drops that you would find in your test kit to raise the pH then test water to see if the pH is ok
The pH of standard ammonia is about 11
You need to add a bit of lime milk to get sulfuric acid to pH 4.
Household ammonia has a pH of 11.5 to 12.5
VInegar has the low ph. Ammonia has the high ph.
Fresh milk has a pH of 6.7 and is therefore slightly acidic.During slow freezing, the pH of milk decreased to values as low as 5.8, whereas little change in pH occurred during fast freezing.The pH of milk at 25° C normally varies within a relatively narrow range of 6.5 to 6.7.Cow's milk has a pH of 6.4 to 6.8, so its slightly acidicCows milk's pH ranges from 6.4 to 6.8 : meaning it is acidic (only slightly)
Whey proteins are the milk proteins that are obtained by acidifying skim milk to pH 4.7 and removing the precipitated casein. Whey proteins are present for about 20% of total milk protein content.
Ammonia is a basic gas. It shows high ph if it is dissolved in water.
Ammonia is basic. About pH 12.
The pH of ammonia solution is about 11. In a 1M ammonia solution (my guess is 17g/L), about 0.42% of the ammonia is converted to ammonium (my guess is 0.07 g/L), equivalent to a pH of 11.63.