Milk is best described as a) slightly acidic. This is because the pH of milk typically falls in the range of about 6.5 to 6.7, which is just below neutral (pH 7). The slight acidity in milk comes from the presence of lactic acid, which is produced during the fermentation process by bacteria in the milk.
While most people think of milk as a neutral substance because it is often consumed as part of a balanced diet, its slightly acidic nature is important for its taste and preservation. It’s essential to understand these properties, especially in cooking and food science, as they can influence how milk interacts with other ingredients.