ArticleJournal of food science2025
The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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Abstract
This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (p< 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg
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