Analysis of Milk Substitutes and Effects on pH in the Oral Cavity

Abstract: Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. The replacement of bovine milk with plant-based alternatives has become increasingly common. The aim of this study is to analyze if different milk substitutes create a greater disturbance of the oral cavity’s neutral pH than bovine milk.  Methods: Twenty dental students participated to the study. Saliva samples were collected to analyze pH. Prior to sampling participants were asked to rinse mouth with one product at a time. There were five different products: bovine milk, oat milk, soy milk, almond milk and 10% sucrose solution. Baseline of saliva was taken prior to rinsing. After rinsing samples were taken at two different time points. Between products participants were asked to rinse with water. pH measurements were made after sampling of saliva. The results were analyzed with Microsoft® Excel and SPSS.  Results: Significant differences were found in saliva pH when bovine milk, almond milk and soy milk were compared to 10% sucrose solution at time 15, otherwise no significant differences were found.  Conclusions: No significant difference between bovine milk and milk substitutes was found when rinsing with the products in the pH of saliva.