The potential acidogenicity of liquid breakfasts

Abstract

Objectives To determine the potential acidogenicy of liquid breakfasts. Methods In vitro acid production by Streptococcus mutans was measured in the beverages at a pH of 5.5, as was the fall in pH over 10 min. The buffering capacity was determined, as well as the calcium, inorganic phosphate and fluoride concentrations (total and soluble) of the beverages. Bovine milk (UHT) was used for comparison. Results The rate of acid production by S. mutans, and pH fall over 10 min was greater in liquid breakfasts compared to bovine milk. All beverages except one demonstrated a significantly lower buffering capacity than bovine milk. All beverages contained significantly greater concentrations of solub..