International Dairy Journal

Article	Citations
Editorial Board	84
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	77
Editorial Board	72
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]	67
Editorial Board	67
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	53
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	51
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	51
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	50
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	46
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	44
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	44
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	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	44
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	44
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	42
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	40
Health implication of lactose intolerance and updates on its dietary management	40
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	39
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	39
Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages	38
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	35
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	35
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	34
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	34

Editorial Board	34
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	33
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	33
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	32
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	32
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	31
The microbial terroir of goat milk produced in Greece	30
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	30
Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk	29
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	29
Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV	29
Whey proteins and peptides in health-promoting functions – A review	29
Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses	28
Quantitative inversion model of protein and fat content in milk based on hyperspectral techniques	28
Editorial Board	27
Milk without animals – A dairy science perspective	27
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	26
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses	26
Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties	26
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	26
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	26
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	25
Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	25
The shelf life of heat-treated dairy products	25
Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk	24
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	24
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures	24
A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator	24
Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants	24
High moisture mozzarella cheese features and detection of commercial frauds: A review	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
Editorial Board	24
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	24
Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk	23
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder	23
Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters	23
Variation of bioactive potentials during the production of enzyme-modified cheese	23
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	23
Plant proteases and their application in dairy systems	23
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C	23
Effect of different proteases on the performance of Lactiplantibacillus plantarum LIP-1 microcapsules prepared by hydrolysing milk proteins	22
Editorial Board	22
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum)	22
Cheese fat replacement: Categories, techniques, and recent research trends	21
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield	21
Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile	21
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds	20
Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt	20
Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates	20
Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage	19

Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese	19
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	19
Comparison of miRNA profiles in milk-derived extracellular vesicles and bovine mammary glands	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
Influence of seasonal changes on the positional distribution of fatty acids in milk fat triglycerides of indigenous cow (sahiwal) and crossbred cow (Karan Fries)	19
New methodology for controlled testing of foaming properties of protein suspensions	18
Quantitative phospholipidomics and screening for significantly different phospholipids in human colostrum and milk, and dairy animal colostrum	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
Graphitic carbon nitride/magnetic chitosan composite for rapid electrochemical detection of lactose	18
Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides	18
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature	18
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses	18
Application of a temperature-controlled decanter centrifuge for the fractionation of αS-, β- and κ-casein on pilot scale	18
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk	17
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	17
Low-lactose yoghurt production using β-galactosidase: An integrated study for the enzyme and its application	17
Editorial Board	17
Chemical mapping of milk fat globules using confocal Raman microscopy: Comparison of different milk species and fat globule sizes	17
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	17
Listeria spp. transfers further from boots and wheels across flooring surfaces, compared with Salmonella, in the dairy context	16
Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria	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
Traditional fermented dairy products of Iran	16
Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields	16
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
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese	16
Seasonal variation in contents of phytoestrogens in Danish dairy milk lines of different farm management systems	16
Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese	16
A portable toolbox based on time-resolved fluoroimmunoassay and immunomagnetic separation for Cronobacter sakazakii on-site detection in dairy	16
Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology	16
Spectroscopic characterisation of acidified milk powders	16
Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions	16
Listeria monocytogenes isolated on selective chromogenic plating media necessitates further characterization to confirm its presence in dairy foods	16
Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk	16
Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus	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
Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage	15
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk ferm	15
Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli	15
Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level	15
Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese	15
Multidimensional evaluation of techno-functional properties of yoghurt bacteria	15
Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening	15
High spoilage potential and multidrug resistance of P. aeruginosa strains isolated from sheep milk	15
Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses	15
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese	14
Extensively hydrolysed sodium caseinate. Part II. Kinetic model and hydrolysis control	14
Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films	14
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	14
Bacterial diversity in organic and conventional Minas Frescal cheese production using targeted 16S rRNA sequencing	14
Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing	14
The use of Brix refractometer as a simple and economic device to estimate the protein content of sheep milk	14
Exploration and molecular mechanism of novel ACE inhibitory peptides from goat milk protein: A combined in silico and in vitro study	14
Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value	14
Bovine colostrum: Therapeutic potential and clinical evidence	14
Predictors of functional dairy product consumption among Iranian consumers	14
Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations	14
Physicochemical and rheological properties of skim milk with different added zinc salts	14
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	14
Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp.	14
Application of nanofiltration for the removal of chlorate from skim milk	14
Yak milk and milk products: Functional, bioactive constituents and therapeutic potential	14
Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey	14
Probiotic potential of three Enterococcus spp. isolated from raw milk: An in vitro assessment	14
Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC	14
A comprehensive study on milk composition and coagulation properties from six endangered native Norwegian cattle breeds	14
Signature probiotic and pharmacological attributes of lactic acid bacteria isolated from human breast milk	14
Exploring consumer attitudes towards whey's health benefits	13
Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese	13
Impact of γ-irradiation or heat pasteurisation treatment on nutritional and immunological properties of human milk	13
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	13
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS	13
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast	13
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk	13
A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment	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
Traditional and modern Nordic fermented milk products: A review	13
β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects	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	12

Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	12
Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture	12
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	12
Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk	12
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	12
Optimization of conditions for Greek style yogurt acid whey demineralization and its effects on filterability	12
High prevalence of multidrug-resistant Campylobacter jejuni in sheep and goats milk in Jordan	12
Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups	12
Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation	12
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	12
Heat stability of sheep's skim milk: Aggregation and interaction of proteins	12
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk	12
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese	12
Influence of β-casein genotype on Cheddar cheese making and ripening	12
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk	12
Changes in milk microbiota and spore content during milk processing unit operations	12
Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing	11
Impact of heat treatment of milk on acid gelation	11
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	11
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation	11
Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy	11
Detoxification of aflatoxin M1 in sarshir by viable and nonviable Limosilactobacillus reuteri and Limosilactobacillus rhamnosus: Kinetic, equilibrium and desorption studies	11
Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses	11
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics	11
Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making	11
Assembly of artificial casein micelles with sodium hexametaphosphate	11
Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk	11
Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments	11
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses	11
Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics	11
Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1	11
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk	10
Preventive effect of lactoferrin peptides on ulcerative colitis	10
A review on the most frequently used methods to detect antibiotic residues in bovine raw milk	10
Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents	10
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates	10
Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates	10
Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity	10
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	10
Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period	10
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	10
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels	10
Whey protein microgels for stabilisation of foams	10
Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose	10
Progressive freeze concentration of cheese whey for protein and lactose recovery	10
Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction	10
Determination of extended spectrum β-lactamase-producing Enterobacteriaceae in raw water buffalo milk and dairy products by conventional multiplex and real-time PCR	10
Dynamics of peptides released from cow milk fermented by kefir microorganisms during fermentation and storage periods	10
Editorial Board	10
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	10
Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control	10
Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells	10
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes	10
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation	10
Matrix metalloproteinase-9 activity in ewes' milk and its relationship to somatic cell counts	10
Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus	9
Editorial Board	9
Nutritional attributes of goat milk obtained from Anglo Nubian, Moxoto, and Saanen breeds in different lactation phases	9
Editorial Board	9
Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing	9
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates	9
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins	9
Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts	9
Formation of biogenic amines in the cheese production chain: Favouring and hindering factors	9
The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk	9
Editorial Board	9
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	9
The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders	9
Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics	9
Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom	9
Functional Minas Frescal cheese with spore-forming Wezmannia coagulans GBI-30	9
A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures	9
Prevalence, antibiotic resistance and virulence feature of Listeria monocytogenes isolated from bovine milk in Yunnan, Southwest China	9
Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants	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
Activities of indigenous proteases in cow, buffalo and goat milk of Indian subcontinent and their correlation with somatic cell count	9
Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows	9
Effect of hurdle technology of gentle pasteurisation and drying process on bioactive proteins, antioxidant activity and microbial quality of cow and buffalo colostrum	9
Identification and characterization of myogenic regulatory peptides from fermented milk	9
Editorial Board	9
The total eye volume of cheese is influenced by different fat-levels	9
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract	9