The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt.

Agnieszka Jankowska, Katarzyna Kiełczewska, Maria Wachowska, Aneta Dąbrowska, Krzysztof Siemianowski, Elżbieta Haponiuk, Katarzyna Stasiewicz

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In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Agnieszka JankowskaDepartment of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0002-7123-8935

Katarzyna KiełczewskaDepartment of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0002-5267-925X

Maria WachowskaDepartment of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.

Aneta DąbrowskaDepartment of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0002-1069-6940

Krzysztof SiemianowskiDepartment of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0009-0006-3202-4180

Elżbieta HaponiukDepartment of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0001-9602-4792

Katarzyna StasiewiczDepartment of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.

Funding

Minister of Science and Higher Education Republic of Poland The Research Network of Life Sciences Universities for the Development of the Polish Dairy In-dustry - Research Project

6 · The paper itself

Abstract

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage,

Indexed as

caprine milkcolor parametershigh pressuresmicrostructurerheological propertiessensory attributestextureyoghurtyoghurt culture

Identifiers

PMID38731697

DOI10.3390/foods13091327

PMCPMC11083794

What OpenQuestion holds

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LicenceCC BY

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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.