ArticleJournal of food science2019
Improvement of the Sensory Characteristics of Goat Milk Yogurt.
Article in Journal of food science, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product.Journal of the science of food and agriculture · 2026Article
- Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.Foods (Basel, Switzerland) · 2024Article
- The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt.Foods (Basel, Switzerland) · 2024Article
- Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization.Antioxidants (Basel, Switzerland) · 2023Article
- Review
- Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase.Frontiers in nutrition · 2021Article
- Functional probiotics of lactic acid bacteria from Hu sheep milk.BMC microbiology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of "fermented milk" to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 10
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.