Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz-Małek, Batoul Meghzili

Abstract read

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

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.

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

4 authors.

Katarzyna SzkolnickaDepartment of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland.ORCID 0000-0003-2093-329X

Izabela DmytrówDepartment of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland.ORCID 0000-0002-2478-8504

Anna Mituniewicz-MałekDepartment of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI St. no. 3, 71-459 Szczecin, Poland.

Batoul MeghziliAgro-Food Engineering Laboratory (GENIAAL), Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Frères Mentouri-Constantine 1 (UFMC1), Route Ain El Bey, Constantine 25000, Algeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (

Indexed as

camembert-type cheesemicrostructureripeningsweet buttermilktexture

Identifiers

PMID39200442

DOI10.3390/foods13162515

PMCPMC11354075

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.