지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea.
Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1milliliters increments, until the pH reached about 5.5 and 7.0.
Results : The average pH of tested fermented milks was 4.08±0.27. The average pH values of fermented milks were 3.64±0.22 in liquid type, 4.14±0.12 in condense-stirred type, and 4.22±0.17condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was 2.40±0.54. The average buffering capacity (pH 5.5) of liquid type fermented milk was 2.37±0.33,condense-stirred type fermented milk was 2.77±0.46 and condense-drink type fermented milk was 2.01±0.42. The average buffering capacity (pH 7.0) of tested fermented milks was 4.00±0.87.
The average buffering capacity (pH 7.0) of liquid type fermented milk was 3.11±0.36,condense-stirred type fermented milk was 4.78±0.55 and condense-drink type fermented milk was 3.58±0.59.
Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.
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등록된 정보가 없습니다.
참고문헌 (20)
참고문헌 신청
Bratthall D / 1996 / Reasons for the caries decline: what do the experts believe? / Eur J Oral Sci 104 (4) : 416 ~ 422
Datta R / 1995 / Technological and ecnomic potential of poly(lactic acid) and lactic acis derivatives / FEMS Microbiol Rev 16 (2-3) : 221 ~ 231
Eccles JD / 1982 / Tooth surface loss from abrasion / Dent update 9 (7) : 373 ~ 381
Edwards M / 1999 / Gilmour WH Buffering capacities of soft drinks: the potential influence on dental erosion / J Oral Rehabil 26 (12) : 923 ~ 927
Ferrazzano GF / 2008 / Protective effect of yogurt extract on dental enamel demineralization in vitro / Aust Dent J 53 (4) : 314 ~ 319
Datta R / 1995 / Technological and ecnomic potential of poly(lactic acid) and lactic acis derivatives / FEMS Microbiol Rev 16 (2-3) : 221 ~ 231
Eccles JD / 1982 / Tooth surface loss from abrasion / Dent update 9 (7) : 373 ~ 381
Edwards M / 1999 / Gilmour WH Buffering capacities of soft drinks: the potential influence on dental erosion / J Oral Rehabil 26 (12) : 923 ~ 927
Ferrazzano GF / 2008 / Protective effect of yogurt extract on dental enamel demineralization in vitro / Aust Dent J 53 (4) : 314 ~ 319
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