The Acidogenic Potential Of Turkish Baklava And Cheddar Cheese Abdulkadir Sengün, Füsun Özer, Nazmiye Sezer*, Ismet Duran (University Of Selçuk, Faculty Of Dentistry, Konya 42079,Türkiye) The aim of this study was to determine the effect of Turkish Baklava (normal and dietary) and cheddar cheese on dental plaque pH. Sixteen volunteers, having more than 105 CFU mutans streptococci/ml saliva and 0 to 3 DMFT, and 0 to 1 plaque index scores participated in this study. The volunteers were instructed not to clean their teeth for two days before each step of experiment. Three test steps were carried out by means of randomised cross-over design. By using a Beetrode Electrode, the initial plaque pH was measured on the proximal surface of left and right upper first pre-molars after the lunch. During each step, the volunteers were asked to eat an equal piece of test product and plaque pH measurements were carried out at 2, 17, 32, 47, and 62 min. after intake of products. The pH changes were as follows.     Initial 2 min 17 min 32 min 47 min 62 min Normal Baklava 5,80±0,66 5,77±0,67 5,37±0,87 5,59±0,80 5,83±0,75 6,09±0,87 Diabetic Baklava 6,33±0,57 6,01±0,70 5,42±0,86 5,64±0,75 5,89±0,69 6,02±0,67 Cheddar cheese 6,07±0,65 6,37±0,55 6,26±0,53 6,46±0,56 6,36±0,50 6,54±0,52 P 0,0281* 0,0023** 0,0004*** 0,0000*** 0,0104* 0,0175* Significant at Friedman Two-Way ANOVA. (***p<0,001 ** p<0,01 , * p<0.05) Groups connected by a bar are not significantly different at Wilcoxon Matched-Pairs Signed-Ranks Test.   Regardless of normal or dietary, Turkish Baklava exhibited lower plaque pH values compared to cheddar cheese. This result indicate that a careful choice of last meal pattern can influence plaque pH.