Sönmez, I. SarogluAras, S.2020-06-252020-06-252007closedAccess0008-65681421-976Xhttps://doi.org10.1159/000099320https://hdl.handle.net/20.500.12587/3990sonmez, isil/0000-0002-3530-0244White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1-60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels. Copyright (c) 2007 S. Karger AG, Baseleninfo:eu-repo/semantics/closedAccessenamel acid resistancepH microelectrodeplaque pHsugarless yoghurtwhite cheeseArticle41320821110.1159/0000993202-s2.0-3414714002217426401Q1WOS:000245758200008Q2