Milk is generally considered to be a weak acid. Its pH typically ranges from about 6.5 to 6.7, which is slightly below neutral (pH 7). This means that while milk is not strongly acidic, it does have a slight acidic nature.
The acidity in milk primarily comes from lactic acid, which is produced by bacteria during the fermentation process, and this is why sour milk has a tangy flavor. Additionally, the proteins in milk can influence its pH level, contributing to its overall slightly acidic character.
In summary, while milk is not strongly acidic, it is slightly on the acidic side of the pH scale, making it more acidic than basic.