Purpose: To assess and compare the salivary pH reversal phenomenon and calcium concentration in subjects consuming
paneer and cheese after an acidogenic challenge and also to compare the salivary pH measurements
using pH strips and a portable pen-type pH meter.
Material and Methods: Sixty caries free undergraduate students were randomly selected and divided into two group:
1. paneer; 2. cheese. After determining the resting salivary pH using pH strips and a pen-type pH meter, participants
were subjected to an acidogenic challenge (10% sucrose). Following consumption of test foods (10-gram cubes), salivary
pH was measured at intervals of 5, 10, 15, 30 and 60 min to record the time taken for the salivary pH to return
to baseline. Colorimetric salivary calcium concentration was estimated (Biochemical Analyzer) at baseline and after
60 min of test food consumption. The statistical tests used were Shapiro-Wilk’s test for normality, repeated measures
ANOVA, and the independent t-test.
Results: Test meals reversed the fall in pH after acidogenic challenge starting at 5 min and returning to baseline values
after 30 min in both groups (p = 1.000). Colorimetric estimates showed higher salivary calcium concentrations
with paneer (p < 0.001). The pen-type pH meter showed superior efficiency in terms of time (p < 0.001) compared to
Conclusion: The salivary pH reversal phenomenon was evident after consumption of both paneer and cheese following
the acidogenic challenge. Consumption of paneer significantly increased salivary calcium concentration. The
pen-type pH meter proved to be more efficient.