Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk.

Agnieszka Jankowska, Maria Wachowska, Aneta Dąbrowska, Marika Bielecka, Józef Warechowski, Aleksandra Potaś

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

6 authors.

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

Maria WachowskaDepartment of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0001-5223-3701

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

Marika BieleckaDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0002-6770-2248

Józef WarechowskiDepartment of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0000-0003-2117-6198

Aleksandra PotaśDepartment of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.ORCID 0009-0003-3269-6567

Funding

Minister of Science, Republic of Poland, (MEiN/2023/DPI/2875)

6 · The paper itself

Abstract

The use of mixed cow-goat milk in yogurt production allows for balancing fermentation performance, textural properties and sensory attributes of the products. This study evaluated the fermentation behavior and physicochemical, microbiological, textural, and color properties of yogurts produced from cow milk (A), goat milk (E), and mixed cow-goat milk at volume ratios (

Indexed as

cow milkfermentation patterngoat milksensory analysistexturevolatile organic compoundsyogurtyogurt starter culture

Identifiers

PMID41596912

DOI10.3390/foods15020314

PMCPMC12841329

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.