[is this possible] change milk pH with buffer

[Vata Raven]

So, I've been looking into difference cheeses and their pH levels

For acid-set recipes, the use of critic acid seems very random. Some will use the powder, others will use lemon juice or vinegar; it is very random.

With how varied my cheese curds have been, I have decided to look into pH related stuff.

A citrate buffer is made of critic acid powder and sodium citrate, and of course water.

Could I change the milk's pH level with the proper buffer?

Thank you for your time and help.