| Type of milk and dairy products | Potential functional mechanism for enamel-protective and anti-caries effects |
| Casein | Caseins, which account for the largest percentage of milk proteins (80%), contain bioactive peptides. They are thought to have a beneficial effect on cariogenesis via two mechanisms:1. Prevention of demineralization2. Inhibition of bacterial attachment and/or biofilm formationA complex of casein phosphopeptide and amorphous calcium phosphate is formed upon digestion of milk and inhibits dental caries lesions by increasing the level of amorphous calcium phosphate in dental plaque so as to depress enamel demineralization and enhance remineralization.The adherence of oral bacteria to saliva-coated hydroxylapatite in tooth enamel has been found to be inhibited by three milk-derived compounds, namely casein phosphopeptide, sodium caseinate and GMP (glycomacropeptide). |
| Cheese | Cheese has a cariostatic effect by efficiently increasing the concentration of calcium in saliva and plaque. Several studies have demonstrated that cheese consumption, especially aged cheese, after or before exposure to sugary foods prevents a drop in plaque pH and has enamel-protective effects. |
| Lactoferrin | It has been shown that the bovine milk protein, lactoferrin, inhibits the aggregation and adherence of Streptococcus mutans (S. mutans), the main bacteria involved in dental caries, to salivary film. |
| Probiotics | Some studies have shown that probiotics in milk products reduced S. mutans counts, possibly by modifying the composition of salivary film and preventing bacterial adhesion. |
| Yoghurt | There is evidence to indicate that yogurt consumption decreases the number of salivary mutans streptococci as well as lactobacilli, which are often found in dental plaque. |