International Dairy Journal

Article	Citations
Editorial Board	87
Corrigendum to “Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk” [International Dairy Journal 150 (2024) 105859]	82
Editorial Board	71
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	63
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	60
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	49
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	48
Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau	47
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	47
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	44
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	44
Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical prop	42
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	41
Editorial Board	39
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	39
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	38
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	38
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	37
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	37
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	37
Health implication of lactose intolerance and updates on its dietary management	35
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	35
Editorial Board	35
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	34
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	34

Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	33
Comparative evaluation of amino acid profiles in buffalo colostrum and mature milk	31
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	31
Editorial Board	30
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	30
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	30
Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties	30
Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	29
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	29
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	29
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses	29
Milk without animals – A dairy science perspective	28
Quantitative inversion model of protein and fat content in milk based on hyperspectral techniques	28
Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses	27
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	27
Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV	27
Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk	27
The shelf life of heat-treated dairy products	26
The microbial terroir of goat milk produced in Greece	25
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	25
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	25
Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune respon	24
Editorial Board	24
Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters	24
Whey proteins and peptides in health-promoting functions – A review	24
A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator	24
Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality	24
High moisture mozzarella cheese features and detection of commercial frauds: A review	23
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures	23
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C	23
Inhibition of biofilm formation of Geobacillus stearothermophilus in calcium-reduced milk protein formulation is associated with calcium, sodium and bacteria growth history: A preliminary study	23
Variation of bioactive potentials during the production of enzyme-modified cheese	23
A novel two-stage enzyme substrate assay for rapid screening and detection of Listeria monocytogenes in milk and dairy products	22
Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk	22
Bovine milk glycoproteins concentration influences bacterial growth and anti-pathogenic bioactivities relevant to the infant gut in vitro	22
Preparation of milk derived oligosaccharides from whey permeate for use in infant milk formula	21
Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants	21
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum)	21
Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk	20
Probiotic properties and genomic insights of Limosilactobacillus reuteri isolated from Tibetan fermented yak milk with potential anti-hyperuricemic activity	20
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder	20
Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy	20
Cheese fat replacement: Categories, techniques, and recent research trends	20
Plant proteases and their application in dairy systems	20
Physical properties and stability of milk fat retentate fraction from short-path distillation	19
An evaluation of dairy product quality where chlorine-free cleaning is employed across the dairy processing chain from bacterial and chemical residue perspectives	19
New methodology for controlled testing of foaming properties of protein suspensions	19
Editorial Board	19
Quantitative phospholipidomics and screening for significantly different phospholipids in human colostrum and milk, and dairy animal colostrum	19
Chemical mapping of milk fat globules using confocal Raman microscopy: Comparison of different milk species and fat globule sizes	18

Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales	18
Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates	18
Influence of seasonal changes on the positional distribution of fatty acids in milk fat triglycerides of indigenous cow (sahiwal) and crossbred cow (Karan Fries)	18
Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis	18
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white chees	18
Combined effects of UV-C pretreatment and subsequent pasteurization on the alteration in bovine milk metabolomic profile	18
Graphitic carbon nitride/magnetic chitosan composite for rapid electrochemical detection of lactose	18
Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese	17
Comparison of miRNA profiles in milk-derived extracellular vesicles and bovine mammary glands	17
Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile	17
Effect of different proteases on the performance of Lactiplantibacillus plantarum LIP-1 microcapsules prepared by hydrolysing milk proteins	17
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature	17
Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage	17
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds	17
Low-lactose yoghurt production using β-galactosidase: An integrated study for the enzyme and its application	17
Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides	17
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses	17
The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese	16
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk ferm	16
Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields	16
Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt	16
Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology	16
Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese	16
Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141	16
Sinapic acid attenuates biofilm formation and virulence factor production in methicillin resistant Staphylococcus aureus (MRSA) isolated from raw camel milk: An in vitro and in silico approach	16
Spectroscopic characterisation of acidified milk powders	16
Listeria monocytogenes isolated on selective chromogenic plating media necessitates further characterization to confirm its presence in dairy foods	15
Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions	15
Development and validation of a multi-residue method for determination of antimicrobial sulfonamides, macrolides and quinolones in Iranian feta cheese by SPE clean-up and LC-MS/MS	15
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese	15
Seasonal variation in contents of phytoestrogens in Danish dairy milk lines of different farm management systems	15
Comparative studies on the peptide release, intestinal flora and metabolites changes of β-lactoglobulin- galactooligosaccharides/maltose conjugates during in vivo digestion	15
Listeria spp. transfers further from boots and wheels across flooring surfaces, compared with Salmonella, in the dairy context	15
Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk	15
Multidimensional evaluation of techno-functional properties of yoghurt bacteria	15
Editorial Board	15
A portable toolbox based on time-resolved fluoroimmunoassay and immunomagnetic separation for Cronobacter sakazakii on-site detection in dairy	15
High spoilage potential and multidrug resistance of P. aeruginosa strains isolated from sheep milk	15
Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese	15
Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses	14
Traditional fermented dairy products of Iran	14
Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films	14
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast	14
Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level	14
Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli	14
Bovine colostrum: Therapeutic potential and clinical evidence	14
Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening	14
Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria	14
Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage	14
Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp.	14
Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC	14
Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations	13
Buttermilk treatment strategies to obtain MFGM-enriched isolates and comprehensive characterization of their lipid and protein components	13
The structure, properties and rheological characterisation of exopolysaccharides produced by Chryseobacterium cucumeris AP-2 from deteriorated milk	13
Milk protein hydrolysates obtained with immobilized alcalase: Antioxidant properties of hydrolysates and milk fat stability	13
Comparison of HTST and UV-C treatments on the quality attributes of whole milk, skim milk, and whey protein concentrate	13
Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing	13
Probiotic potential of three Enterococcus spp. isolated from raw milk: An in vitro assessment	13
The use of Brix refractometer as a simple and economic device to estimate the protein content of sheep milk	13
Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value	13
β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects	13
A comprehensive study on milk composition and coagulation properties from six endangered native Norwegian cattle breeds	13
Analysis of triacylglycerol composition in giant panda (Ailuropoda melanoleuca) milk fats from different lactation stages	13
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese	13
Exploration and molecular mechanism of novel ACE inhibitory peptides from goat milk protein: A combined in silico and in vitro study	13
Impact of native Enterococcus faecalis and Pichia kudriavzevii intracellular enzymes on ultra-filtered cheese: compositional, textural and sensory analysis	12
Extensively hydrolysed sodium caseinate. Part II. Kinetic model and hydrolysis control	12
Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus	12
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	12
Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey	12
Changes in milk microbiota and spore content during milk processing unit operations	12
Signature probiotic and pharmacological attributes of lactic acid bacteria isolated from human breast milk	12
Influence of minor β-CN genotypes on coagulation properties and proteolytic pathways of bovine milk	12
Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese	12
Physicochemical and rheological properties of skim milk with different added zinc salts	12
Yak milk and milk products: Functional, bioactive constituents and therapeutic potential	12
Traditional and modern Nordic fermented milk products: A review	12
Protein and oligosaccharide composition of colostrum and transition milk from pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline	12
The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during s	12
Application of nanofiltration for the removal of chlorate from skim milk	12

Preliminary study on kinetics of pyroglutamic acid formation in fermented milk	12
Impact of heat treatment of milk on acid gelation	11
Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation	11
Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups	11
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	11
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk	11
High prevalence of multidrug-resistant Campylobacter jejuni in sheep and goats milk in Jordan	11
Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	11
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese	11
A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment	11
Exploring consumer attitudes towards whey's health benefits	11
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	11
Purification and identification of angiotensin-converting enzyme inhibitory peptides from fermented buffalo milk with Lactobacillus plantarum B	11
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	11
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS	11
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	11
Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture	11
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics	11
Milk fermented with Limosilactobacillus fermentum LBF 433 and Lacticaseibacillus casei LBC 237 in co-culture as a source of safe anti-inflammatory peptides: From peptidomics to in vivo immune effects	11
Heat stability of sheep's skim milk: Aggregation and interaction of proteins	11
Influence of β-casein genotype on Cheddar cheese making and ripening	11
Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respe	11
Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk	11
Progressive freeze concentration of cheese whey for protein and lactose recovery	10
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	10
Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy	10
Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells	10
Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella: exploring structure-function relationships	10
Editorial Board	10
Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing	10
Assembly of artificial casein micelles with sodium hexametaphosphate	10
Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity	10
Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making	10
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses	10
Editorial Board	10
Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1	10
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates	10
Matrix metalloproteinase-9 activity in ewes' milk and its relationship to somatic cell counts	10
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation	10
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels	10
Detoxification of aflatoxin M1 in sarshir by viable and nonviable Limosilactobacillus reuteri and Limosilactobacillus rhamnosus: Kinetic, equilibrium and desorption studies	10
Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents	10
Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses	10
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk	9
Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control	9
Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments	9
Changes in microbiota during the cheese making process – from the raw milk to the final cheeses	9
Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science?	9
The total eye volume of cheese is influenced by different fat-levels	9
Impact of high-protein, lactose-reduced yogurt on blood biomarkers, gastrointestinal symptoms, and gut microbiota in overweight adults in Argentina	9
Development of a novel single-tube SYBR Green real-time PCR assay for simultaneous detection of Brucella spp. and Listeria monocytogenes by melt curve analysis	9
Identification and in-silico screening of ACE-inhibitory peptides from casein hydrolysate via fermentation with different probiotics	9
Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose	9
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes	9
Whey protein microgels for stabilisation of foams	9
Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus	9
Formation of biogenic amines in the cheese production chain: Favouring and hindering factors	9
Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants	9
Linking milk homogenization to meltability and microstructure of cheese	9
Preventive effect of lactoferrin peptides on ulcerative colitis	9
Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts	9
Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk	9
A review on the most frequently used methods to detect antibiotic residues in bovine raw milk	9
Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction	9
Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates	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 I. structure	9
Influence of UV-C radiation on the treatment of Minas Frescal cheese inoculated with Escherichia coli and Staphylococcus aureus	9
The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk	9
Prevalence, antibiotic resistance and virulence feature of Listeria monocytogenes isolated from bovine milk in Yunnan, Southwest China	9
Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period	9
A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures	9
Editorial Board	9
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation	9
Functional Minas Frescal cheese with spore-forming Wezmannia coagulans GBI-30	8
Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization	8
Editorial Board	8
Editorial Board	8
Identification and characterization of myogenic regulatory peptides from fermented milk	8
The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders	8
Comparative genomic and functional annotation of Pseudomonas spp. genomes responsible for blue discoloration of Brazilian fresh soft cheese	8
Influence of the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions	8
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract	8
Editorial Board	8
Activities of indigenous proteases in cow, buffalo and goat milk of Indian subcontinent and their correlation with somatic cell count	8
Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics	8
Compositional characterisation of colostrum and proline rich polypeptides of indigenous cattle (Bos indicus family) and Holstein Friesian (Bos taurus) and their crossbred Karan Fries cattle	8
Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese	8
Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese	8
Chemical Preservatives for Raw Milk Quality Control: Mechanisms, Efficacy, and Safety Review	8
Dynamics of peptides released from cow milk fermented by kefir microorganisms during fermentation and storage periods	8
Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae	8
Development and validation of an enzyme-linked immunosorbent assay for the determination of bovine lactoferrin in various milk products	8
Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk	8
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques	8
Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows	8