What is the ORP of milk and why does it matter?
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5 min read
Raw milk under aerobic conditions typically has an Oxidation-Reduction Potential (ORP) value between +200 and +300 mV, a reading that directly reflects its chemical environment. This crucial measurement, known as the redox potential, indicates a solution's tendency to either gain or lose electrons, which is a key factor in determining the overall stability and quality of milk.
