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. Author manuscript; available in PMC: 2018 Jul 1.
Published in final edited form as: Caries Res. 2017 Dec 15;52(1-2):51–57. doi: 10.1159/000479936

Figure 4. Buffering capacity of milk and milk alternatives.

Figure 4

The buffering capacity of the milk beverages was measured by pH titration and is expressed as μmoles of HCl needed for titrating the pH by one unit. Data represent averages (±SD in error bars, N=3) of three sets of separate experiments. *P<0.001, COW vs. all others; AU # P<0.05 vs. all others except SU and AO.