In vitro Analysis of pH and Titratable Acidity of Yoghurts and Milk Beverages

João Armando Brancher, Alana Castanho Gill, Nina Dalmolin, Maria Fernanda Torres, Ana Tereza Bittencourt Guimarães, Estela Maris Losso


Objective: To analyze pH, titratable acidity and carbohydrate and calcium amounts in yoghurts and milk beverages. Materials and Methods: twelve types of yoghurts and eight milk beverages were analyzed. The beverages’ pH was measured and samples were divided into two groups: Group 1: samples with pH<4.0; Group 2 samples with pH>4.0. The acidity of each drink was determined by titration. Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydrates were compared in two groups of beverages (G1: pH<4.0; G2: pH>4.0) and analyzed according to the distribution pattern according to Shapiro-Wilk´s test, whereas homogeneity of variances was performed by Levene's test at 0.05 significance level. Results: Overall analysis of the variables classified the beverages in 4 groups: A, B, C and D. Samples in group A had the best results: high pH, low acidity, high calcium amounts and few carbohydrates. On the other hand, samples in group D had low pH, high acidity, low calcium amounts and high carbohydrate rates. Conclusion: The three samples under analysis, two yoghurts and one milk beverage, join factors that may lead to the development of dental erosion.

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