Protective Effect of Milk Against in vitro Caries

B. G. Bibby, C. T. Huang, D. Zero, S. A. Mundorff, M. F. Little

Research output: Contribution to journalArticle

24 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1565-1570
Number of pages6
JournalJournal of dental research
Volume59
Issue number10
DOIs
StatePublished - Oct 1980

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ASJC Scopus subject areas

  • Dentistry(all)

Cite this

Bibby, B. G., Huang, C. T., Zero, D., Mundorff, S. A., & Little, M. F. (1980). Protective Effect of Milk Against in vitro Caries. Journal of dental research, 59(10), 1565-1570. https://doi.org/10.1177/00220345800590100201