title: Effect of white cheese and sugarless yoghurt on dental plaque acidogenicity.
abstract: White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1-60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels.
authors.affiliation: Department of Pediatric Dentistry, Faculty of Dentistry, University of Kirikkale, Kirikkale, Turkey. isilsaroglu@yahoo.com
authors.forename: I Saroğlu
authors.initials: IS
authors.lastname: Sönmez
authors.forename: S
authors.initials: S
authors.lastname: Aras
mesh_terms: D000704:Analysis of Variance; D002326:Cariogenic Agents / Q000737:chemistry*; D002611:Cheese; D002648:Child; D003773:Dental Plaque / Q000737:chemistry*; D019422:Dietary Sucrose / Q000737:chemistry; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008839:Microelectrodes; D015014:Yogurt
chemical_list: D002326:Cariogenic Agents; D019422:Dietary Sucrose