Fermented Milk Beverage Research Articles

Association between the Consumption of Carbonated Beverages and Out-of-Hospital Cardiac Arrests of Cardiac Origin in Japan

Background: The consumption of carbonated beverages has been shown to increase the risk of developing metabolic syndrome. The associations between the consumption of carbonated beverages and left arterial dimension or left ventricular mass are believed to be likely related to the greater body weight of carbonated beverage drinkers relative to non-drinkers. Nonetheless, little is known about the association between the consumption of carbonated beverages and out-of-hospital cardiac arrests (OHCAs) in Japan. Methods: We compared the age-adjusted incidence of OHCAs to the expenditures on various beverages per person between 2005 and 2011 in the 47 prefectures of Japan. Patients who suffered from OHCAs of cardiac and non-cardiac origin were enrolled in All-Japan Utstein Registry of the Fire and Disaster Management Agency. The expenditures on various beverages per person in the 47 prefectures in Japan were obtained from data published by the Ministry of Health, Labour and Welfare of Japan. Results: There were 797,422 cases of OHCA in the All-Japan Utstein registry between 2005 and 2011, including 11,831 cases who did not receive resuscitation. Among these 785,591 cases of OHCA, 435,064 (55.4%) were classified as cardiac origin and 350,527 (44.6%) were non-cardiac origin. Non-cardiac origin included cerebrovascular disease, respiratory disease, malignant tumor, and exogenous disease (4.8%, 6.1%, 3.5%, and 18.9%, respectively). The expenditures on carbonated beverages were significantly associated with OHCAs of cardiac origin (r = 0.30, p = 0.04), but not non-cardiac origin (r = -0.03, p = 0.8). Expenditures on other beverages, including green tea, tea, coffee, cocoa, fruit or vegetable juice, fermented milk beverage, milk beverage, and mineral water, were not significantly associated with OHCAs of cardiac origin. Conclusion: Carbonated beverage consumption was significantly and positively associated with OHCAs of cardiac origin in Japan, indicating that beverage habits might play a role in OHCAs of cardiac origin.

Właściwości fizykochemiczne i przeżywalność Lactobacillus casei w mlecznych napojach fermentowanych otrzymanych z dodatkiem wybranych preparatów białek mleka

Właściwości fizykochemiczne i przeżywalność Lactobacillus casei w mlecznych napojach fermentowanych otrzymanych z dodatkiem wybranych preparatów białek mleka

Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.

Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(–)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(–)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.  

Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse-added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage. Practical Applications Kefir is a refreshing fermented milk beverage and it has slightly alcoholic flavor. The production of kefir is unique because of a simultaneous combination of lactic acid and alcoholic fermentation of lactose. Although commercial kefir is traditionally manufactured from cow's milk, it has also been made from the milk of ewe, goats and buffalos. Goat milk has been identified as an alternative for infants and adults who are either sensitive or allergic to cow milk. The increasing awareness of consumers toward a healthy and balanced diet has forced the food industry to introduce fat-reduced or low-fat food commodities. Reduced-fat kefirs can be produced by replacing partially the fat content of the milk base with low-calorie products known as fat replacers.

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

Effects of the continuous intake of a milk drink containing Lactobacillus casei strain Shirota on abdominal symptoms, fecal microbiota, and metabolites in gastrectomized subjects

Objective. This article is based on our previously reported results of irregular bowel movement and disturbances of the intestinal microbiota/environment in gastrectomized patients. A placebo-controlled, double-blind comparative study was carried out to evaluate the effects of a fermented milk beverage containing Lactobacillus casei strain Shirota (LcS) in such patients. The major evaluated factors of this article were “bowel movement” and “quality of life.” The secondary evaluated factors were “fecal microbiota” and “enteric environment.” Methods.Of the 190 gastrectomized subjects who participated in our previously reported defecation survey, 134 subjects judged as having abnormal defecation gave consent to participate in this study. These subjects continuously ingested the test beverage containing 40 billion LcS or placebo (one bottle per day, 4 weeks). Results. In the LcS-ingested group, among the 118 subjects who completed the tests, the assessments of the subjects were based on their division into groups based on their symptoms with our scoring system for constipation/diarrhea; although there was no significant ingestion effect in total, in the constipation group, LcS reduced the degree of constipation compared with that in the placebo group. In the diarrhea group, LcS ingestion improved diarrhea compared with that in the preingestion state. Fecal Staphylococcus level was decreased. Conclusions.The results suggest the possibility that the continuous consumption of LcS-fermented milk relieves irregular bowel movement in gastrectomized patients.

English

In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages was studied. Bee pollens were added in the rate of 2.5 mg·mL -1 (B), 5 mg·mL -1 (C), 7.5 mg·mL -1 (D), 10 mg·mL -1 (E), and 20 mg·mL -1 (F). Control sample (A) was not supplemented with bee pollen. Control and supplemented milk samples were fermented by a commercial ABT1 starter culture (Chr. Hansen, Horsholm, Denmark) containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subs. lactis Bb 12, and Streptococcus thermophilus. While no antimicrobial impact was observed against L. monocytogenes, S. aureus, P. fluorescens, P. aeruginosa and A. hydrophilia upto 7.5 mg·mL -1 pollen addition, addition between 10 mg·mL -1 to 20 mg·mL -1 resulted in activity, and positive effect only in inhibition rates against bacteria such as S. thyphimurium and E. coli. Bee pollen supplements has shown a positive effect on probiotic viability and occurred on increase apparent viscosity, but their effect on sensorial properties was negative. Furthermore an improvement with increasing concentration of pollen addition that yielded no negative effect on physicochemical properties was detected.

Evaluation of microbiológica lquality of fermented milk beverages with added fruit pulp

II SIMPÓSIO DE QUALIDADE DE LEITE O II Simpósio de Qualidade de Leite aconteceu nos dias 05, 06 e 07 de setembro de 2014, no Centro de Convenções da Faculdade de Ciências Agrárias e Veterinárias, Unesp, Câmpus de Jaboticabal, SP. Foi um evento organizado por pós-graduandos do Departamento de Medicina Veterinária Preventiva, sob a supervisão do Prof. Dr . Antonio Nader Filho (homenageado do V Congresso Brasileiro de Qualidade de Leite, 2013, pelos importantes trabalhos desenvolvidos na área). Tendo em vista o sucesso obtido na edição anterior, o II Simpósio de Qualidade de Leite apresentou uma nova programação, com palestras que abordaram assuntos atuais relacionados à cadeia do leite no Brasil aliados à presença de palestrantes renomados. Temas como fraudes e adulteração do leite; resíduos químicos; programas de autocontrole e boas práticas de fabricação; zoonoses veiculadas pelo leite; tratamento da mastite; manejo alimentar e ambiental do gado de leite; aproveitamento de dejetos; a importância da extensão rural como uma aliada; o controle estratégico de parasitas e análises sobre CBT e CCS, e uma mesa redonda para discutir a Instrução Normativa nº 62, do Ministério da Agricultura, Pecuária e Abastecimento, foram alguns dos principais assuntos abordados durante o evento. O público esperado envolveu profissionais de indústrias de laticínios, criadores de gado de leite, estudantes de graduação e de pós-graduação da área de qualidade de leite, pesquisadores e demais profissionais do segmento envolvidos com a pecuária leiteira. Outro aspecto inovador do Simpósio foi a apresentação de resumos expandidos de trabalhos científicos e de extensão rural relacionados ao tema de qualidade do leite. Os resumos estão publicados na Revista Brasileira de Higiene e Sanidade Animal , no formato de resumo expandido, o que permite maior visibilidade e divulgação das pesquisas relacionadas ao tema. Dessa forma, a Comissão Organizadora do II Simpósio de Qualidade de Leite, agradece a todos que de alguma forma colaboraram para o sucesso dessa edição. Em especial, agradecemos nossos patrocinadores, pelo apoio essencial ao evento e aos palestrantes, que foram de suma importância para o enriquecimento e sucesso do Simpósio. Muito obrigado a todos pela participação! Comissão Organizadora II Simpósio de Qualidade de Leite URL do Portal: http://www.higieneanimal.ufc.br/seer/index.php/index/index 2014 setembro; 8(5 Supl 1): p. 01- 552

EFFICACY OF INULIN ENRICHED YOGURT ON BOWEL HABITS IN PATIENTS WITH IRRITABLE BOWEL SYNDROME WITH CONSTIPATION: A PILOT STUDY.

INTRODUCTIONThe regular consumption of fermented milk beverages gives some beneficial effects in patients with constipation. Inulin is considered as prebiotic agent with therapeutic properties. Fermented milk products are a good‐vehicle to deliver the prebiotic to consumers and may enhance their effects on a bowel motor function.AIMS & METHODSThe aim of this study to assess the effects of the yogurt, enriched by inulin (1.23g/100g) on symptoms and stool indices in subjects with IBS with constipation (IBS‐C). Forty patients with IBS‐C according to the Rome III criteria were enrolled into the open randomized parallel group study. These patients were randomly assigned to either inulin yogurt therapy group (125 ml enriched yogurt twice a day for 2 wk) or a standard yogurt control group. Pre‐and post treatment measurements included 5‐items Likert scale of complaints (abdominal pain, bloating, uncompleted bowel emptying), stool frequency and Bristol Stool Form Scale for assessing stool consistency. Orocecal transit time were assessed using lactulose H2‐breath test. Wilcoxon matched pairs test was used for assessing changes from baseline.RESULTSInulin enriched yogurt demonstrated a consistent benefit quantitatively in stool frequency as well as a significant improvement in Bristol Stool Form Scale, satisfaction with bowel habits and reduce main complaints (table 1). The transit time significantly redused only in inulin group. All patients tolerated this yogurt well.CONCLUSIONThe inulin enriched yogurt reduces bowel transit time and increase Bristol Stool Form Scale score in patients with IBS‐C in compare to traditional yogurt. These data warrants the need to perform large double‐blinded randomized controlled study.

Lactobacillus helveticus: the proteolytic system.

Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese processing, the production of fermented milk preparations with health promoting properties has become an important industrial application. Studies have shown that fermented dairy products are able to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens. These beneficial effects are produced by a variety of peptides released during the hydrolysis of milk proteins by the proteolytic system of L. helveticus, which provides the bacterium with its nutritional requirements for growth. In recent years, studies have focused on understanding the factors that affect the kinetics of milk protein hydrolysis by specific strains and have concentrated on the effect of pH, temperature, growth phase, and matrix composition on the bacterial enzymatic system. This review focuses on the role of the proteolytic system of L. helveticus in the production of bioactive compounds formed during fermentation of dairy products. Taking advantage of the powerful proteolytic system of this bacterium opens up future opportunities to search for novel food-derived compounds with potential health promoting properties.

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

SummaryFermented beverages were produced through the milk fermentation (at 37 °C and 42 °C) by yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and simultaneous addition of microbial transglutaminase (m‐TG). The results proved that the addition of m‐TG enzyme and storage at 4 °C for 28 days caused a significant reduction in the immunoreactivity of caseins in yoghurt produced at 37 °C and did not decreased their sensory quality. The reaction between yoghurt proteins and antibodies towards α‐lactalbumin (α‐la) and β‐lactoglobulin (β‐lg) was not observed. The results of yoghurt produced at 42 °C were different, and the reduction of κ‐casein only and the lack of β‐lg immunoreactivity was noticed. Statistically significant attributes, which differentiated the sensory profiles of yoghurts, were descriptors of taste (yoghurty, creamy) and mouth‐feel (density, creaminess and smoothness). The quantitative descriptive analysis (QDA) results were confirmed by principal component analysis (PCA). Two components (PC1, PC2) explain 90.68% of the variation of the sensory qualities of the yoghurts.

Effect of different preservative treatments on the shelf-life of sorghum malt based fermented milk beverage.

Studies were conducted to extend the shelf life of sorghum based fermented milk beverage (referred to SSL) developed at our Institute. In the first approach preservatives namely nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) were added to the beverage before packaging and in the second approach thermization (65°C/5min) of the packaged samples containing above mentioned preservatives was adopted. The shelf life was assessed on the basis of sensory, physico-chemical and microbiological parameters. Total plate count and lactic acid bacterial count increased till 7th day of storage and afterwards decreased significantly (p < 0.01). Yeasts and molds count increased significantly (p < 0.01) throughout the storage period and the rate of increase was lowest in samples containing PS. Samples containing PS, N and M were found sensorily acceptable up to 35, 28 and 21days, respectively. Though the thermization treatment helped in improving the microbiological and chemical quality of the beverage, the sensory and physical quality was adversely affected. Addition of PS without thermization was found to be the best preservation technique for enhancing the shelf life of SSL at refrigeration conditions.

Kefiran Suppresses Antigen-Induced Mast Cell Activation

Kefir is a traditional fermented milk beverage produced by kefir grains in the Caucasian countries. Kefiran produced by Lactobacillus kefiranofaciens in kefir grains is an exopolysaccharide having a repeating structure with glucose and galactose residues in the chain sequence and has been suggested to exert many health-promoting effects such as immunomodulatory, hypotensive, hypocholesterolemic activities. Here we investigated the effects of kefiran on mast cell activation induced by antigen. Pretreatment with kefiran significantly inhibited antigen-induced Ca(2+) mobilization, degranulation, and tumor necrosis factor-α production in bone marrow-derived mast cells (BMMCs) in a dose-dependent manner. The phosphorylation of Akt, glycogen synthase kinase 3β, and extracellular signal-regulated kinases (ERKs) after antigen stimulation was also suppressed by pretreatment of BMMCs with kefiran. These findings indicate that kefiran suppresses mast cell degranulation and cytokine production by inhibiting the Akt and ERKs pathways, suggesting an anti-inflammatory effect for kefiran.

Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition

This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post‐fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.7–4.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding ‘liked moderately’.

Optimization of Rabadi-like fermented milk beverage using pearl millet

Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum (L.)) (PM) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for PM based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24h germinated PM grains (FGG-24h) were used as sources of solids. FGG-24h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 5.3% flour and 72% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5-7°C). The shelflife of the product was 7days.

Rheological behaviour and physicochemical properties of kefir with honey

The effect of the flower and pine honey on the rheological behavior of kefir was investigated. Major aim was to produce a new functional fermented milk beverages with honey. Soluble solid was changed from 6.37 to 25.28; refractive index values were between 1.342 and 1.374; pH was changed from 4.04 to 4.65 and color values, L of samples were determined as 63.10–73.18. The rheological properties of the samples were determined using a controlled stress rheometer. It was observed that an empirical power-law model was suitable to describe the rheological behavior of kefir with honey with correlation coefficients (R 2) between 0.991 and 0.96. The apparent viscosity of the kefir with honey decreased with increasing shear rate. Flow behavior index (n) and consistency index (K) values for the kefir with honey ranged from 0.3711 to 0.4691, 130 to 204 mPa s, respectively. The model kefir with honey was found to exhibit non-Newtonian behavior.

Effects of a probiotic fermented milk beverage containing Lactobacillus casei strain Shirota on defecation frequency, intestinal microbiota, and the intestinal environment of healthy individuals with soft stools

The effects of drinking a fermented milk beverage that contains Lactobacillus casei strain Shirota (LcS) at 40 billion bacterial cells/bottle for 4 weeks (probiotics, 1 bottle/day) on defecation frequency, intestinal microbiota and the intestinal environment of healthy individuals with soft stools were evaluated. Thirty-four healthy adults who had soft stools were randomised into 2 groups, and the effects of a regular 4-week intake of probiotics were evaluated by a placebo-controlled, double-blind, parallel-group comparative design. Defecation frequency significantly decreased after the 4-week intake period compared with before the probiotic treatment. The stool quality significantly improved (hardened) compared to the placebo. Also, the water content of the stools was lower in the probiotic group than in the placebo group. Live LcS was recovered at 6.9 ± 1.3 and 7.2 ± 0.8 log(10) CFU per 1g of stool after 2 and 4 weeks, respectively, of probiotic treatment. The number of bifidobacteria in the stools also increased significantly compared with the level before starting the probiotics. The organic acid levels (total, acetic acid, propionic acid, and butyric acid) significantly increased compared with the level before intake in both the probiotic and placebo groups, but they returned to the original levels after the end of the intake period. These results suggest that probiotic fermented milk beverage has an intestine-conditioning effect by improving the frequency of defecation and stool quality and increasing the intrinsic bifidobacteria in healthy individuals with soft stool.

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L-1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 microl of 1 mol L(-1) NaOH; the fluoride concentration ranged from 0.027 to 0.958 microgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 microm to 0.18 microm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.