The Effect of Cheese and Milk on Buffering Capacity of Saliva in Children 10-12 Years

Abstract

Saliva have significant roles in maintaining the health of oral cavity. Salivary flow and composition of saliva play a critical role. Saliva also serves as buffer system. Increasing the salivary flow will increase salivary buffer capacity and pH of saliva. Salivary buffer capacity serves to protect the teeth from the acid that comes from food which is formed by acidogenic microorganisms. Milk and dairy are good diet for children that recommended by American Heart Association (AHA). Cheese as one of dairy mild can increase the salivary flow, that help keep the dental hygiene, and prevent bacteria sticking to the teeth. The aim of the study was to identify the effect of cheese and milk consumption on salivary buffer capacity of students aged 10-12 year at Sekolah Dasar Negeri 57 Banda Aceh. Salivary buffer capacity after consume cheese measured after chewing cheese 4 gram about 32 times whereas salivary buffer capacity after consume milk consumption was measured after gargling 25 ml milk 34 times. Salivary buffer capacity measured with Saliva-check buffer (GC). Results of Wilcoxon test showed significant differences (p<0.05) salivary buffer capacity after consumption of milk compared with cheese. Capacity buffer salivary after consumption of cheese higher than milk. In conclusion, cheese and milk consumption have effect on salivary buffer capacity. Salivary buffer capacity after cheese consumption is higher than after milk consumption.