This study was conducted treating with Milk of Lime to reach different pH levels (T1- with Initial pH, T2, T3 and T4 with 6.5, 7.5 and 8.5 of pH respectively) to determine the optimum pre-liming pH which could result in best cane juice clarification in Sri Lankan sugar industries. The experiment design used was RCBD with five replicates. ANOVA followed by Duncan’s Multiple Range Test (DNMRT) were used to identify significant mean differences. Regression analyses were carried out to model the variation of turbidity, mud volume and CaO with change of juice pH. Quadratic model (R 2 = 99.2%, p <0.001) best fitted to explain the effect of pH on turbidity of juice. Effect of pH on deposited mud volume and CaO were explained by cubic models with R 2 = 99.4% (p <0.001) and R 2 = 93.9%, (p <0.001) respectively.Among tested treatments, pH 7.5 is selected as the best for turbidity improvement of the clarified juice while pH 8.5 is the second best. However pH 8.5 (370 ml) was able to deposited significantly high mud volume than pH 7.5 (270 ml). Further, the amount of residual Ca2+ ions in the clarified juice at pH 7.5 (2715 ppm) is clearly lower than the amount of Ca2+ ions remaining in the clarified juice at pH 8.5 (2945 ppm). It is expected to obtain high turbidity and higher mud volume with low sugar inversion at optimum pH. Therefore the results suggest optimum pH range lie around pH 7.5 to 8.5. Conducting similar experiment by using mixed juice extracted from sugar factory mills with pH range around 7.0 to 8.4 at 0.2 increments is suggested to validate the optimum pH.