the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
Butter has a pH level around 6.1 to 6.4, making it slightly acidic. This acidity helps to preserve the butter and protect it from spoilage.
The pH level of cashew butter typically ranges between 5.5 and 6.5, making it slightly acidic to neutral on the pH scale.
6
the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
Raw shea butter typically has a pH level that ranges from around 6 to 8. This slightly acidic to neutral pH makes it suitable for use on the skin, as it is generally compatible with the skin's natural pH. However, the exact pH can vary depending on the source and processing methods used.
My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic). When butter becomes old and rancid the pH gets lower and is tastable!
Shea butter typically has a neutral to slightly acidic pH level, generally ranging from about 4.5 to 7.0. This pH balance makes it suitable for various skin types, as it helps maintain the skin's natural barrier without causing irritation. Its composition allows it to be effective in moisturizing and soothing the skin.
The pH of Victoria sponge cake typically ranges from about 6 to 7, making it slightly acidic to neutral. This pH level is influenced by ingredients such as flour, sugar, eggs, and butter, none of which are highly acidic. The baking process may also affect the final pH, but it generally remains within this range.
We Butter the Bread with Butter was created in 2007.
pH 1 is the most acidic, as it is closest to 0 on the pH scale. Lower pH values indicate higher acidity.
pH=6,4
Cold butter is just butter that has been in the fridge.