Protective Effect of Milk Against in vitro Caries
- 1 October 1980
- journal article
- research article
- Published by SAGE Publications in Journal of Dental Research
- Vol. 59 (10) , 1565-1570
- https://doi.org/10.1177/00220345800590100201
Abstract
Additions of milk solids to laboratory "cakes" made of sucrose and starch reduced in vitro (Orofax) "caries" and the dissolution of granular enamel, but increased the amounts of fermentation acids produced. Withdrawal of the milk component of ice cream, yogurt, and chocolate milk resulted in increased Orofax "caries. "This publication has 5 references indexed in Scilit:
- Enamel Demineralization by Snack FoodsJournal of Dental Research, 1975
- Solubility-reducing agents in honey and partly-refined crystalline sugarBritish Dental Journal, 1974
- Some protein effects on enamel solubilityArchives of Oral Biology, 1966
- Effects of milk on enamel solubilityArchives of Oral Biology, 1966
- Studies on the Physicochemical Phenomena Related to Dental CariesJournal of Dental Research, 1956