International Dairy Journal

Article	Citations
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	82
Assessment of sanitiser efficacy against Staphylococcus spp. isolated from Minas Frescal cheese producers in São Paulo, Brazil	65
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	63
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems	50
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	48
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates	46
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	46
Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt	45
Structural and functional characterisation of Maillard reaction products from casein-acid hydrolysate-sugars model system using multi-spectroscopic approach	42
The bovine colostrum and milk metabolome at the onset of lactation as determined by 1H-NMR	36
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation	34
Variation of nutritional and microbiological properties of milk in relation to climate adaptation strategies across dairy production systems in West Africa	33
pH-induced changes in β-casomorphin 7 structure studied by 1H nuclear magnetic resonance and Fourier-transform infrared spectroscopy	32
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS	31
Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans	31
Editorial Board	31
Effects of protein supplementation strategy and genotype on milk composition and selected milk processability parameters in late-lactation spring-calving grazing dairy cows	31
Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Sal	30
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	29
Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	29
Effect of compositional variation on physico-chemical and structural changes in infant formula during storage	29
Preparation of nano-immobilised β-galactosidase using mesoporous silicon dioxide nanoparticles and its efficiency in production of galactooligosaccharides	29
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	28
Editorial Board	28
The denaturation of whey proteins in a processed cheese environment	27

Editorial Board	27
Preventive effect on intestinal inflammation and modulation of the microbiota of ‘Nordestino’ donkey milk in experimental DNBS-induced colitis in mice	27
Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents	27
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yoghurt	27
Editorial Board	27
The impact of temperature on flux, protein transmission and energy usage during microfiltration of skim milk using polymeric membranes	26
Detection, virulence genes and antimicrobial resistance of Yersinia enterocolitica in sheep and goat raw milk	26
Correlations of goat milk coagulation properties between dams and daughters	26
High prevalence of multidrug-resistant Campylobacter jejuni in sheep and goats milk in Jordan	26
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	25
The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt	25
Aflatoxin M1 contamination in different Iranian cheese types: A systematic review and meta-analysis	25
Promoting the appreciation and marketability of artisanal Kochkäse (traditional German cheese): A review	25
A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment	24
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound	24
Genomics of tailless bacteriophages in a complex lactic acid bacteria starter culture	23
The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening	23
Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink	23
Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution	23
Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk	23
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds	23
Association between udder inflammation and glycosidase activities and free sugar levels in bovine milk	22
Optimization of conditions for Greek style yogurt acid whey demineralization and its effects on filterability	22
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration	22
Editorial Board	21
Antibodies against spike protein of SARS-CoV-2 variants in bovine whey IgG enriched fraction	21
Effect of anhydrous milk fat fraction addition to butter on water loss reduction	21
Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90	21
Editorial Board	20
The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks	20
Editorial Board	20
Detection and tracing of Paucilactobacillus wasatchensis from dairy farm to creamery using N-acetyltransferase (NAT) gene-derived primers	20
Microfiltration of buttermilk: Partitioning of proteins and modelling using a resistance-in-series model	20
Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions	20
Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan	20
Using detailed milk protein composition to explain variations in rennet gelation properties	19
Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains	19
Microencapsulation upholds biological activities of sheep whey hydrolysates and protects against in vitro gastrointestinal digestion	19
Microbiological quality and safety of raw milk from direct sale in northern Germany	18
Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation	18
Reverse transcriptase loop-mediated isothermal amplification assisted with localized surface plasmon resonance of gold nanorods for viability assessment of Lactobacillus acidophilus in yogurt	18
Differences in post-translational modifications of proteins in milk from early and mid-lactation dairy cows as studied using total ion chromatograms from LC-ESI/MS	18
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese	18
Exploring machine learning algorithms for early prediction of clinical mastitis	18
Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese	18
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production	18
Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 eps gene knockout mutants reduced exopolysaccharide synthesis and immunomodulatory activities	18
Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk	18
Analysis of peptides and small proteins in preparations of horse milk exosomes, purified on anti-CD81-Sepharose	17
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	17

Physicochemical and sensory characterisation of different yoghurt production methods	17
Use of GC–MS and 1H NMR low-level data fusion as an advanced and comprehensive metabolomic approach to discriminate milk from dairy chains based on different types of forage	17
Storage stability of model infant formula powders produced under varying wet-mix processing conditions	17
Health implication of lactose intolerance and updates on its dietary management	17
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review	17
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	17
Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation	16
Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model	16
Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties	16
Shifts in ovine (Ovis aries) bulk-tank milk microbiota as a function of cold-storage temperature and duration	16
Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep	16
Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses	16
Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages	16
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics	16
Editorial Board	16
A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems	16
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	16
Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt	16
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction	16
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk	16
Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey	15
Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese	15
Effect of components and heating on rheological properties of custard	15
Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream	15
Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders	15
Editorial Board	15
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	15
Comparison of Peribacillus simplex with Bacillus cereus and Paenibacillus odorifer according to heat resistance and low-temperature growth	15
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produce	14
Technological properties and biological activities of camel α-lactalbumin – A review	14
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk	14
Discovery of lipid biomarkers between bovine colostrum and milk using UHPLC-Q-TOF-MS lipidomics	14
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	14
New sensitive methods for fraud detection in buffalo dairy products	14
A novel cyclic dipeptide from Lactiplantibacillus plantarum MC39 inhibits proliferation of multidrug-resistant Klebsiella pneumoniae W8 and Enterobacter hormaechei U25	14
The chemical composition, production technology, authentication, and QC analysis of dried milk	14
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS	14
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	14
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix	13
Influence of β-casein genotype on Cheddar cheese making and ripening	13
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests	13
The cocoon shell-inspired packaging for Mongolian cheese preservation	13
Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder	13
Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments	13
Heat stability of sheep's skim milk: Aggregation and interaction of proteins	13
Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese	13
Scientific basis for a milk permeate-based sports drink – A critical review	13
Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups	13
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with renne	13
Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk	13
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	13
Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration	13
Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution	12
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	12
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	12
Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties	12
Hay versus silage: Does hay feeding positively affect milk composition?	12
Impact of heat treatment of milk on acid gelation	12
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering	12
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	12
A multivariate snapshot of New Zealand milk seasonality in individual cows	12
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	11
Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid	11
Lactose mother liquor stream valorisation using electrodialysis	11
Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution	11
Fatty acid and terpenoid profile: A signature of mountain milk	11
Interaction of alkaline and acid treatment on the removal of proteinaceous mineral-enriched dairy fouling from UHT treatment	11
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese	11
From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey	11
The impact of high effective electrodialytic desalination on acid whey stream at high temperature	11
A comprehensive overview of blue-veined cheeses	11
Tandem mass spectrometry tag proteomic analysis of milk and colostrum of Guanzhong dairy goat	11
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review	11
Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders	11
Mozzarella cheese in Italy: Characteristics and occurrence of Listeria monocytogenes and coagulase-positive staphylococci at retail	11
Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents	11
The visual measurement of the degree of clumping of dairy powders using photo standards	11
Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties	10
The effect of acid whey composition on the removal of calcium and lactate during electrodialysis	10
Optimisation of dairy-based media using response surface modelling to increase yields of Lacticaseibacillus rhamnosus promoting an enhanced immune response	10

Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties	10
A review on the most frequently used methods to detect antibiotic residues in bovine raw milk	10
Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese	10
Analysis of bovine colostrum microbiota at a dairy farm in Ningxia, China	10
The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk	10
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time	10
Dietary intake and food sources of calcium and vitamin D in young children in the Guelph Family Health Study	10
Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses	10
Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells	10
Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction	10
Discrimination of milk fermented with different starter cultures by MALDI-TOF MS and REIMS fingerprinting	10
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	10
Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control	10
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran	10
Heat-induced changes in the sensory properties of milk	10
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	10
Sugars in dairy products of different flavours	10
Effect of casein-whey ingredient blends on the protein stability of model infant formulas	10
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	10
Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality	10
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels	10
Whey proteins and peptides in health-promoting functions – A review	10
Milk without animals – A dairy science perspective	10
The relationship between milk somatic cell count and cheese production, quality and safety: A review	10
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders	10
Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure	10
Towards the development of paper analytical devices for testing alkaline phosphatase, starch, and urea in milk	9
Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates	9
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk	9
Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	9
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella	9
Colorimetry of dairy products	9
Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility	9
Characterisation of antibiotic resistant Staphylococcus species and molecular identification of mecA and toxic shock syndrome toxin-1 (tsst-1) genes of Staphylococcus aureus isolates from cows' milk	9
Editorial Board	9
Editorial Board	9
Editorial Board	9
Comparison of different derivatising reagents in identification of milk metabolites using GC–MS	9
Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties	9
Heat stability of skim milk containing various levels of micellar calcium phosphate	9
Analysis of CRISPR systems of types II-A, I-E and I-C in strains of Lacticaseibacillus	9
The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream	9
Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems	9
Disruption of casein micelles by calcium sequestering salts: From observations to mechanistic insights	9
Thermal inactivation kinetics of Paucilactobacillus wasatchensis SH05 in whole milk	9
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	9
Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part II. Carrier b	9
Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing	9
Progressive freeze concentration of cheese whey for protein and lactose recovery	9
Matrix metalloproteinase-9 activity in ewes' milk and its relationship to somatic cell counts	9
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	9
Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk	9
Evaluations of protein-metal association in nutritional products	9
Exploring alternative salting methods to reduce sodium content in blue-veined cheeses	9
Editorial Board	9
Tetracycline residues induce carbonylation of milk proteins and alter their solubility and digestibility	9
Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics	9
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses	9
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates	9
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk	8
Detoxification of aflatoxin M1 in sarshir by viable and nonviable Limosilactobacillus reuteri and Limosilactobacillus rhamnosus: Kinetic, equilibrium and desorption studies	8
Protein valorisation from acid whey – Screening of various micro- and ultrafiltration membranes concerning the filtration performance	8
Stable isotope ratio analysis for the authentication of milk and dairy ingredients: A review	8
Editorial Board	8
Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella	8
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	8
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	8
The global prevalence of Campylobacter spp. in milk: A systematic review and meta-analysis	8
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	8
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes	8
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter	8
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	8
Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates	8
Effects of conventional processing methods on whey proteins in production of native whey powder	8
Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools	8
Quantitative inversion model of protein and fat content in milk based on hyperspectral techniques	8
Determination of grated hard cheese adulteration by digital image analysis and multivariate analysis	8
Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese	8
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception	8
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach	8
Hsp60 gene as a reliable target for taxonomical identification and discrimination of Leuconostoc species of dairy origin	8
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt	8
Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality	8
Influence of dietary grape pomace supplementation on chemical and sensory properties of ewes' cheese	7
Identification of peptides from camel milk that inhibit starch digestion	7
Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy	7
Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties	7
Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk	7
Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored proc	7
Effect of sonication time on physical and foaming properties of pasteurized milk	7
Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows	7
Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction	7
Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity	7
Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments	7
Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses	7