@article{ART002768224},
author={Kyung-Hee Kim and Choi Choong Ho},
title={The effects of fermented milk intake on the enamel surface},
journal={Journal of Korean society of Dental Hygiene},
issn={2287-1705},
year={2021},
volume={21},
number={5},
pages={507-515},
doi={10.13065/jksdh.20210048}
TY - JOUR
AU - Kyung-Hee Kim
AU - Choi Choong Ho
TI - The effects of fermented milk intake on the enamel surface
JO - Journal of Korean society of Dental Hygiene
PY - 2021
VL - 21
IS - 5
PB - Korean Society of Dental Hygiene
SP - 507
EP - 515
SN - 2287-1705
AB - Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (∆VHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ∆VHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ∆VHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers’ careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.
KW - Dental erosion;Fermented milk
DO - 10.13065/jksdh.20210048
ER -
Kyung-Hee Kim and Choi Choong Ho. (2021). The effects of fermented milk intake on the enamel surface. Journal of Korean society of Dental Hygiene, 21(5), 507-515.
Kyung-Hee Kim and Choi Choong Ho. 2021, "The effects of fermented milk intake on the enamel surface", Journal of Korean society of Dental Hygiene, vol.21, no.5 pp.507-515. Available from: doi:10.13065/jksdh.20210048
Kyung-Hee Kim, Choi Choong Ho "The effects of fermented milk intake on the enamel surface" Journal of Korean society of Dental Hygiene 21.5 pp.507-515 (2021) : 507.
Kyung-Hee Kim, Choi Choong Ho. The effects of fermented milk intake on the enamel surface. 2021; 21(5), 507-515. Available from: doi:10.13065/jksdh.20210048
Kyung-Hee Kim and Choi Choong Ho. "The effects of fermented milk intake on the enamel surface" Journal of Korean society of Dental Hygiene 21, no.5 (2021) : 507-515.doi: 10.13065/jksdh.20210048
Kyung-Hee Kim; Choi Choong Ho. The effects of fermented milk intake on the enamel surface. Journal of Korean society of Dental Hygiene, 21(5), 507-515. doi: 10.13065/jksdh.20210048
Kyung-Hee Kim; Choi Choong Ho. The effects of fermented milk intake on the enamel surface. Journal of Korean society of Dental Hygiene. 2021; 21(5) 507-515. doi: 10.13065/jksdh.20210048
Kyung-Hee Kim, Choi Choong Ho. The effects of fermented milk intake on the enamel surface. 2021; 21(5), 507-515. Available from: doi:10.13065/jksdh.20210048
Kyung-Hee Kim and Choi Choong Ho. "The effects of fermented milk intake on the enamel surface" Journal of Korean society of Dental Hygiene 21, no.5 (2021) : 507-515.doi: 10.13065/jksdh.20210048