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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Published on: April 7, 2023

Processed dairy beverages pH evaluation: consequences of temperature variation.

Fabiana Vargas Ferreira¹, Roselaine Terezinha Pozzobon

¹Dental Science Post-Graduate Program, Pediatric Dentistry, Department of Stomatology, Dentistry School, Federal University of Santa Maria, Rio Grande do Sul, Brazil. fabivfer@yahoo.com.br

The Journal of Clinical Pediatric Dentistry

|September 4, 2009

Summary

Iced dairy beverages, excluding chocolate, have a pH below the critical level for enamel, indicating a corrosive potential. Lowering the temperature of these drinks further reduces their pH, increasing risks.

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Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

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Published on: June 4, 2014

Area of Science:

Dental Health
Food Science
Biochemistry

Background:

Processed dairy beverages are frequently consumed by children.
The pH of beverages can impact dental enamel.
Ingestion temperature may influence beverage properties.

Purpose of the Study:

To assess the pH of processed dairy beverages.
To determine the effect of ingestion temperature on beverage pH.
To evaluate the potential consequences for dental enamel.

Main Methods:

50 adults completed a beverage consumption questionnaire.
Dairy beverages were categorized into yogurt, fermented milk, chocolate-based, and fermented dairy groups.
pH measurements were taken using a Quimis 400A pH meter and statistically analyzed.

Main Results:

A significant interaction between beverage type and temperature was observed for yogurt, fermented milk, and chocolate-based products.
Iced temperatures resulted in significantly lower pH values compared to room temperature for these beverages.
Most dairy beverages, except chocolate-based ones, exhibited pH levels below the critical threshold for enamel demineralization.

Conclusions:

Dairy beverages (excluding chocolate) possess a pH below the critical level, indicating potential for dental enamel erosion.
Ingestion at iced temperatures significantly lowers the pH of these beverages in vitro.
These findings highlight the cariogenic and erosive potential of commonly consumed dairy drinks, influenced by temperature.