shazzbat writes

"Eddy" wrote in message
...
Thanks, Fuschia & Shazzbat. Rhubarb! Hee, hee, hee. I would never
have imagined it. A surfeit of rhubarb to give me endless bellyache! I
had ulcers some years ago and rhubarb, which is very acidic, is one of
the things I have to avoid!

But the custard, being made almost entirely of milk, must be alkaline,
surely they cancel each other out PH-wise?

Is milk alkaline?

If it goes off, the sourness is lactic acid.

I'd have expected fresh milk to be more or less neutral. Googling gives:


A study of the pH of individual milk samples

Authors: TSIOULPAS, A; LEWIS, M J; GRANDISON, A S

Source: International Journal of Dairy Technology, Volume 60, Number 2,
May 2007 , pp. 96-97(2)

Abstract:
The pH of 285 milk samples was measured from early, middle and late
stages of lactation. In total, 35 individual cows were used in this
study.

It was found that the average pH value for all individual samples
analysed was 6.63 ± 0.08. There was no significant difference (P 0.05)
in mean pH between early, middle and late lactation. The overall data
and that for early lactation displayed normal distributions.
--
Kay