ArticleBMC microbiology2026
Effect of immunoglobulin G supplementation on stability, fatty acid profile, organic acids, lipid oxidation and sensory features of cheddar cheese.
Article in BMC microbiology, 2026. 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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6 authors.
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Abstract
Immunoglobulin G (IgG) possesses numerous health benefits, it is a part of whey proteins which are mostly lost in whey and cheese curd virtually contains no IgG. In this study, bovine IgG was supplemented to the cheddar cheese curd at salting phase at four levels, i.e. 5, 10, 15, 20, and 0 mg/kg and labeled as T
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