Antacid properties of Milk and Milk Products in comparison to other foods and commonly available Antacid Pharmacological Preparations

Abstract

Hydrochloric acid (HCl) is the major constituent of gastric fluid and when its secretion is increased beyond optimal, it causes lot of discomforts. This study was planned to find out antacid properties of milk and milk products in comparison to other foods and commonly available Antacid Pharmacological Preparations (APP). 100 ml of HCl having pH similar to gastric fluid (1.5) was mixed with one serving of various food items and the recommended dosage (10ml) of the APP. It was found that milks/milk products increased the pH to higher levels in comparison to Vegetables, Fruits, Carbonated Beverages, other foods and APPs studied. The pH of HCl was increased from 1.5 to 5.61, 5.45, 5.33, 5.32, 5.29, 5.24, 4.48, 4.24,4.23, 4.20, and 1.86 in 10 min by Burfi (50g), Peda (50g), FCM (100ml), DTM (100ml), TM (100ml), Rasmalai (100g), Paneer (50g), APP-B, APP-C, APP-A and APP-D, respectively. Additional 50 ml HCl was mixed with milks/milk products and APPs after 30 min. The pH at 60 min was 5.14, 5.12, 4.65, 4.63, 4.59, 4.32, 4.06, 4.04, 3.99, 3.81 and 1.60 for Peda, Burfi, FCM, DTM, TM, Rasmalai, Paneer and APP-A, APP-C, APP-B and APP-D, respectively. In this experiment also milks/milk products showed higher increase in pH as compared to the APPs. The study indicates that in in vitro acid conditions, milk/milk products resist changes in pH better than Antacid Pharmacological Preparations and other foods. The per unit protein content in milks and milk products showed differential effects on the increase in pH, which was higher in liquid milks as compared to desiccated and coagulated milk products.