The Effect of Different Milk Products on Enamel Hardness: An In Vitro Study

Objectives: An in vitro study to assess the effect of different milk products on hardness enamel surfaces. Materials and Methods: Extracted primary permanent teeth incisors (15 deciduous 15 permanent) were collected cleaned. The extracted then divided randomly into five groups (n=6 per group): G1- distilled water (control); G2- fresh (cow milk); G3- chocolate flavoured milk; G4- orange cultured G5 - fruit lassi milk. 10 days immersion cycles for test performed thrice daily interspersed with exposure artificial saliva. Measurement microhardness surface measurement at baseline, 5- 10- day experimentation using Vickers machine. pH each was also assessed. data evaluated repeated measures ANOVA test. Results: Group 4 had significant reduction (p<0.05) compared control group while 1 showed all tested samples 5 10. While intergroup comparison, there no difference 3 2. However, between other (p<0.05). Conclusion: Fresh be more effective increasing meanwhile culture has highest hardness. Thus, we suggest that product low high tendency erosion.