Tag: Kefir ph

According to scientific studies, kefir, including goat kefir, is an acidic beverage with a typical pH range of 4.0 to 4.5. During fermentation, lactic acid bacteria (LAB) consume lactose and produce organic acids, which lower the pH from the initial alkaline-forming state of fresh goat's milk.

Typically, the finished pH of milk kefir ranges between 4.0 and 4.5 after a standard 24-hour fermentation, giving it a characteristic tart flavor. This low pH is a natural and beneficial outcome of the fermentation process, which is essential for developing the product's flavor, texture, and probiotic qualities.