الفهرس 
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Abstract
Objective: The present study was undertaken to assess the effect of different milk product on sound and incipient carious enamel microhardness of primary teeth by observing the tooth surface using a scanning electron microscope (SEM).Material and methods: This study was carried out on freshly exfoliated 84 sound human primary molars free from any signs of cracks and caries using a reflected light microscope. The teeth were cut in mesio- distal direction through the center of each tooth. The teeth halves were equally divided into seven main groups according to the type of milk used; group I: for deionized water (control), group II: for Almarai full fat milk, group III: for Juhainna milk with banana flavor, group IV: for Juhainna milk with chocolate flavor, group V: for Beyti chocolate milk, group VI: for Beyti banana milk and group VII: for Labanita fat free milk. Each group was subdivided into two subgroups, subgroup A for testing the effect of milk on sound enamel and subgroup B for testing the effect of milk on incipient carious lesion. A window was made on ligual or buccal surface and demineralizing solution was prepared. The enamel specimens were exposed to various milk products for 10 min twice daily and microhardness was measured. The significance of difference was statistically analyzed at (p ≤ 0.05). selected Enamel specimens were evaluated before and after exposure to milk products by scanning electron microscope. Results: The microhardness measurments showed that there were statistically significant differences before and after immersion of the enamel specimens in the different types of milk. All types of milk showed an increase in enamel microhardness. These effects were visualized by scanning electron microscope.