ArticleFoods (Basel, Switzerland)2022
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream.
Article in Foods (Basel, Switzerland), 2022. 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
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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.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Changes and Relationships Between PCB 126, PCB 169 and Macroelement Concentrations During the Technological Process of Selected High-Fat Dairy Products.Molecules (Basel, Switzerland) · 2026Article
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components.Food science & nutrition · 2025Article
- Sirtuin 1 Inhibits Fatty Acid Synthesis through Forkhead Box Protein O1-Mediated Adipose Triglyceride Lipase Expression in Goat Mammary Epithelial Cells.International journal of molecular sciences · 2024Article
- Determining the Effects of Pelleted Cranberry Vine Grains on the Ewe and Offspring during Pregnancy and Lactation.Animals : an open access journal from MDPI · 2023Article
- Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture.Foods (Basel, Switzerland) · 2023Article
- Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese.Frontiers in microbiology · 2023Article
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 at 2 institutions in 1 country.
Funding
Abstract
The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 °C for 10 or 30 min) and storage of cream (refrigeration or freezing). The composition of BSM was the most advantageous in terms of non-fat solids, protein-which was the most abundant solid component-casein, calcium and phosphorus contents. No significant differences were observed in the phospholipids (PL) content of BSM, BCM and BSW. Antioxidant potential and emulsion stability (ES) of BSM were the highest. The radical scavenging activity (RSA) of BSW was high opposite to chelating activity (CA). Some functional properties of BSW were similar to those of BSM and BCM. The freezing of cream affected the churning, the fat content, the soluble nitrogenous fraction at pH 4.6 (WSN) and some functional properties of buttermilk, but not in a consistent manner. The properties of BSM were marginally affected or unaffected by the use of frozen cream. The freezing of whey cream caused significant changes (
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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.