I don't know what "universal pH scale" means. I only know of one definition of pH, so I'm going to assume that's the "universal" one.
The pH of milk varies from sample to sample (and species to species), but fresh milk generally has a pH below 7 but above 6. As milk ages (and "sours"), the pH drops.
The pH of milk typically ranges from 6.5 to 6.7, making it slightly acidic.
A pH of 0 is the most acidic on the pH scale.
Milk generally falls between a pH level of 6.5 to 6.7, making it slightly acidic.
The Ph Level of Soy Milk is 7- which is neutral on the PH scale.
Milk is slightly acidic in nature, with a pH typically ranging from 6.4 to 6.8.
the pH of milk of magnesia is important because it lowers the pH of the acid in your stomach
The highest number on the pH scale is 14. The pH scale goes from 0 to 14.
pH scale.
The pH of milk typically ranges from 6.5 to 6.7, making it slightly acidic.
The number 6 is not a natural number on the pH scale if that is what you mean. In fact the number 7 is a natural and neutral number on the pH scale ( on the pH scale number 7 is a green colour.)
A pH of 0 is the most acidic on the pH scale.
The range of the pH scale is 0-14.
Any smelling on the pH scale.
7 is neutral on the pH scale.
Milk generally falls between a pH level of 6.5 to 6.7, making it slightly acidic.
it is neutral. Water is a 7 on the pH scale
The Ph Level of Soy Milk is 7- which is neutral on the PH scale.