Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese.

Azra Akbar, Muhammad Ikram Nabeel, Amna Jabbar Siddiqui, Syed Ghulam Musharraf

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Effects of fructooligosaccharides on quality attributes of freeze-dried cheese: Insights into water status, microstructure, texture and rheology.Food chemistry: X · 2026
Article

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.

Azra AkbarH.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.

Muhammad Ikram NabeelH.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.

Amna Jabbar SiddiquiDr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.

Syed Ghulam MusharrafH.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health. However, low cheese yield remains a major economic challenge for cheesemakers. This study examines the effects of different rennet /coagulants calf, pig, microbial, and acetic acid on the physicochemical properties of cow milk cheese. Key parameters such as yield, color, texture, sensory attributes, and microstructure were analyzed. Cheese made with pig rennet showed significantly higher hardness (

Indexed as

Cow milkFresh cheeseMicrostructureRennet/coagulantSensory property

Identifiers

PMID41215962

DOI10.1016/j.fochx.2025.103197

PMCPMC12596631

What Socratic holds

Textmetadata

LicenceCC BY-NC-ND

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 Socratic graph.