ArticleJournal of food science and technology2019
Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production.
Article in Journal of food science and technology, 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.
- The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt.Journal of food science · 2025Article
- Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture.Probiotics and antimicrobial proteins · 2024Article
- Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.Foods (Basel, Switzerland) · 2024Article
- A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry.Foods (Basel, Switzerland) · 2023Review
- Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by MoldMolecules (Basel, Switzerland) · 2021Article
- Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt.Foods (Basel, Switzerland) · 2021Article
- Production of Milk Phospholipid-Enriched Dairy Ingredients.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21. Analyses were carried out on the total solids, fat, non-fat solids, protein, ash, viscosity, syneresis, pH, titratable acidity values. The counts of
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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.