ArticleFoods (Basel, Switzerland)2021
Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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Who cites it
3 citing papers in PubMed.
- Quality and antibiotic residues in raw milk sold informally in Manabí and Santo Domingo de los Tsáchilas, Ecuador.Italian journal of food safety · 2026Article
- Article
- Seasonal Variation in Raw Milk VOC Profile within Intensive Feeding Systems.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples. There was implemented neither a compositional technology modification nor acidity adjustment of milk, just original raw milk was used for the analysis. A total 2634 HS analyses were performed, including other milk indicators, during three years of an experimental period. The log HS mean and standard deviation were 1.273654 ± 0.144189, equal to the HS geometric mean of 18.8 min. Explanation of the HS variability through the linear model used was 41.1% (
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