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Objective: To analyze pH, titratable acidity and carbohydrate and calcium amounts in yoghurts and milk beverages. Materials and Methods: twelve types of yoghurts and eight milk beverages were analyzed. The beverages' pH was measured and samples were divided into two groups: Group 1: samples with pH<4.0; Group 2 samples with pH>4.0. The acidity of each drink was determined by titration. Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydratesdoi:10.4034/pboci.2014.142.03 fatcat:h6sfivbq5na55oynlslt66yzxi