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Comparative In Vitro Study on the Demineralization Potential of Different Milk Types on Primary Teeth
Amulya Jalumuru1, Sri R Maganti1, Punithavathy Naren2
1Department of Pedodontics and Preventive Dentistry, Lenora Institute of Dental Sciences, Rajamahendravaram, Andhra Pradesh, India.
Aims And Background:
Milk is a fundamental source of nourishment for infants until they are weaned. It plays a role in enamel remineralization, inhibits bacterial adhesion, and prevents biofilm formation. Although lactose present in milk is a fermentable sugar, certain conditions can promote caries formation from milk consumption. As milk is widely consumed by children, this study aims to evaluate how different types of milk influence dental health.
Methodology:
A total of 40 primary incisors were included in the study, which were initially tested for mineral content and pH. These teeth were immersed in vial tubes containing four different types of milk. Later, the teeth were analyzed for mineral content, pH, and microhardness, respectively.
Results:
Calcium content increased in all groups, with the highest increase in breast milk, and pH dropped significantly in infant formula and soy milk, and a lower hardness values were seen in infant formula and soy milk.
Conclusion:
Human breast milk (HBM) and bovine milk had a protective effect on enamel, indicated by an increase in calcium content, stable or minimally reduced pH, and higher postimmersion hardness values. In contrast, soy milk and infant formula showed a significant drop in enamel pH and hardness values, with infant formula additionally causing mineral loss.
Clinical Significance:
The type of milk consumed during infancy can affect early enamel integrity. Breast and bovine milk offer better protection against demineralization compared to soy milk and infant formulas.
How To Cite This Article:
Jalumuru A, Maganti SR, Naren P, et al. Comparative In Vitro Study on the Demineralization Potential of Different Milk Types on Primary Teeth. Int J Clin Pediatr Dent 2026;19(5):618-623.
