Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce.
We have investigated the effect of their twenties were included in this study and divided into control, fermented milk, and milk groups, And, the experiment period was 70 days.
The authors examined the number of salivary S. mutans, lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10, 40, and 70 days after. The authors came to the following
conclusions
@ES The results obtained were as follows. ;
@EN 1. There were no significant changes in the numbers of salivary S. mutans in the control, fermented milk, and groups through the experimental period.
2. There was no significant change in the number of salivary lactobacilli in the fermented milk group through the experimental period.
3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group.
4. There ware no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups therough the experimental period.
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