Calibrating PH monitor with milk?

I just read this on line. has anyone heard of this? I have a cheap Milwaukee Ph 600 pen monitor. It works but I feel its losing calibration basically the next day. Can you calibrate it with milk? According to what I read milk reads at 6.7 ph

 

I don't know. I think that would be a hard one. Are we talking Organic Whole Milk? Are we talking 1/2% skim milk that has been pasteurized?

 

Yeah no idea. He just said "household milk" I am assuming reg vitamin d pasteurized milk?

It would be a cool experiment if someone out there with a good PH monitor that is calibrated correctly and has milk in the fridge could try this out! We drink fat free, wonder if this would matter???

 

I also read peroxide is 4.2???

 

Pasteurized milk is theoretically bacteria free. LOL However, it will definitely have less than Organic non-pasteurized milks. I ruin pasteurized milk by getting up at 2 a.m. and taking a swig directly out of the jug. Bacterial respiration will have an effect on pH. I have no idea how much.

 

How old is your probe? It sounds like it just needs to be replaced.

 

its only a couple months old. Cheap, like 20 bucks for the pen. I read up on it online after I bought it (backasswards I know) and its a common issues with these.

 

I kill milk in the wee hours as well, and in the same fashion. Its fantastic. ;D

 

Oh. I though you were talking about a probe for a Pinpoint Monitor or some brand of controller. Someone else might have better info for you. (It would have helped had I read the original post better. SHEESH!)

 

I found this....

In the pH scale of 1 to 14, acids cover the lower scale between 0 to 7, while bases dominate the higher scale between 7 to 14. A pH of 7 is considered as neutral. Pure rain water is considered to have a pH of 7. In its purest, form milk is slightly acidic with a pH of 6.7. The milk that we are talking about in this case is cow's milk. Since, cow's milk is the mostly consumed milk type in the western world, knowing pH of cow's milk is very important. Homogenized milk is most acidic while raw milk is medium acidic. As milk begins to sour, its pH levels fall sharply making it even more acidic. Certain bacteria named lactobacilli convert the sugars in milk into acids, thereby reducing the pH of milk. Completely sour milk has a pH of about 4.4. On the other hand, there are certain other bacteria which convert the milk components into ammonia products. This process gradually increases the pH of milk, making it alkaline.