Cariostatic Evaluation of Cheeses with Diverse Physical and Compositional Characteristics

Abstract

The caries-inhibitory potential of four cheeses with different permutations of texture, aging, levels of butterfat, protein, calcium, phosphate and lactose were evaluated in a rat caries test using a controlled frequency feeding machine in a design similar to that of Edgar et al. [Caries Res. 14: 384–389, 1982]. Test substrates were alternated with a cariogenic powdered diet and each was fed 14 times daily for 28 days to albino rats superinfected with Streptococcus mutans. An additional group was fed an agar gel with 25% lactalbumin and 25% soybean oil to assess the caries inhibition provided by a moist, cheese-like substrate without butterfat or casein and low in calcium and phosphate. Food consumption, weight gains, plaque S. mutans levels and enamel caries lesions were recorded. Compared to the cheddar and gel control groups, alternate meals of processed cheese spread and mozzarella cheese substantially reduced caries incidence on buccal, but not sulcal tooth surfaces. The cream cheese group had more buccal caries than the gel group. S. mutans levels were lower in the mozzarella and cheddar cheese groups than in the cream cheese group. These results support previous reports of the cariostatic potential of cheese and suggest that a substantial portion of the protection may be related to textural influences and casein and/or calcium-phosphate content of the cheese. The amount of butterfat, aging or carbohydrate in the test substrates had no apparent effect upon the amount of caries inhibition observed in this model.