Dinamics of Change of Calcium Concentration in Saliva under the Influence of Fermented Milk Product Kurut

The aim of the work was to study the dynamics of calcium concentration in saliva under the influence of the traditional fermented milk product kurut. An experimental study was conducted with the participation of volunteers, during which the indicators of the content of calcium in saliva and pH of saliva were assessed at various stages of kurut intake. The data obtained indicate a positive effect of kurut on the mineral composition of oral fluid, which has a prophylactic value for preventing demineralization of tooth enamel.