International Dairy Journal

Article	Citations
Editorial Board	54
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	50
Editorial Board	49
Editorial Board	45
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	44
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]	44
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	42
Non-covalent interactions of the β-Lactoglobulin-Linoleic acid complexes system: Focus on binding mechanisms, interfacial properties, and functional properties	40
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	40
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	39
Application of homogenization in the manufacture of reduced-fat sheep milk cheese	39
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	37
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	36
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	36
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	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	33
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	33
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	33
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	31
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	31
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	31
Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau	30
Stabilization of lactoferrin in ethanol–water systems by theanine: Mechanisms and functional implications	30
Health implication of lactose intolerance and updates on its dietary management	30
Editorial Board	29

Influence of storage on physicochemical properties of spray-dried infant milk formula powders containing different whey protein-to-casein ratios	28
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	27
Whole-Genome Sequencing analysis of Extensively-Drug Resistance (XDR) and Virulence Determinants of carbapenem resistant Pseudomonas spp isolated and characterized from mastitis milk in Gujarat, India	27
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	27
Comprehensive identification and absolute quantification of milk oligosaccharides in 25 commercial young child formulas	27
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	26
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	26
Quantitative inversion model of protein and fat content in milk based on hyperspectral techniques	26
Editorial Board	25
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	25
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	25
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	25
Comparative evaluation of amino acid profiles in buffalo colostrum and mature milk	24
Milk without animals – A dairy science perspective	24
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	24
Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	23
The microbial terroir of goat milk produced in Greece	22
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses	22
Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV	22
Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses	21
Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk	21
Editorial Board	20
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	20
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	20
Bovine milk glycoproteins concentration influences bacterial growth and anti-pathogenic bioactivities relevant to the infant gut in vitro	19
A novel two-stage enzyme substrate assay for rapid screening and detection of Listeria monocytogenes in milk and dairy products	19
Flavor enhancement of goat yogurt by black tea extract: volatile profile and sensory modulation during storage	19
Variation of bioactive potentials during the production of enzyme-modified cheese	19
Plant proteases and their application in dairy systems	19
Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters	19
Probiotic properties and genomic insights of Limosilactobacillus reuteri isolated from Tibetan fermented yak milk with potential anti-hyperuricemic activity	18
Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk	18
Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants	18
Preparation of milk derived oligosaccharides from whey permeate for use in infant milk formula	18
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures	18
Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk	18
High moisture mozzarella cheese features and detection of commercial frauds: A review	18
Quantitative phospholipidomics and screening for significantly different phospholipids in human colostrum and milk, and dairy animal colostrum	17
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature	17
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum)	17
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	17
Physical properties and stability of milk fat retentate fraction from short-path distillation	17
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	17
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder	17
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	17
Editorial Board	17
Aflatoxin M1 detection in dairy products using metal nanoparticles: Advances and toxicological relevance - A review	17
Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile	16
Chemical mapping of milk fat globules using confocal Raman microscopy: Comparison of different milk species and fat globule sizes	16
Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales	16

Combined effects of UV-C pretreatment and subsequent pasteurization on the alteration in bovine milk metabolomic profile	16
The effect of certified pasture-fed cream on the physical properties of mix and ice cream during storage	16
Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt	16
Influence of seasonal changes on the positional distribution of fatty acids in milk fat triglycerides of indigenous cow (sahiwal) and crossbred cow (Karan Fries)	16
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds	16
Effect of different proteases on the performance of Lactiplantibacillus plantarum LIP-1 microcapsules prepared by hydrolysing milk proteins	16
An evaluation of dairy product quality where chlorine-free cleaning is employed across the dairy processing chain from bacterial and chemical residue perspectives	15
Plasmalogens in bovine raw milk, human milk and bovine MFGM isolates	15
Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides	15
Comparison of miRNA profiles in milk-derived extracellular vesicles and bovine mammary glands	15
Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage	15
Low-lactose yoghurt production using β-galactosidase: An integrated study for the enzyme and its application	15
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	15
Graphitic carbon nitride/magnetic chitosan composite for rapid electrochemical detection of lactose	15
Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity	15
Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese	15
Characterization, categorization and classification of European protected geographic cheeses. A global perspective of cheese diversity (Turodiversity)	15
Chemometric screening models to verify the geographical origin of traditional Brazilian cheese	15
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	15
Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates	15
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	14
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese	14
Multidimensional evaluation of techno-functional properties of yoghurt bacteria	14
Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses	14
Seasonal variation in contents of phytoestrogens in Danish dairy milk lines of different farm management systems	14
Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology	14
Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk	14
Listeria spp. transfers further from boots and wheels across flooring surfaces, compared with Salmonella, in the dairy context	14
High spoilage potential and multidrug resistance of P. aeruginosa strains isolated from sheep milk	14
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses	14
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	14
Editorial Board	14
Ghee powder: Processing technologies, functional properties, and applications	14
Biocontrol of Listeria monocytogenes in milk: Isolation and characterization of a novel bacteriophage cocktail	14
Cheese fat replacement: Categories, techniques, and recent research trends	14
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	13
Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage	13
Traditional fermented dairy products of Iran	13
A portable toolbox based on time-resolved fluoroimmunoassay and immunomagnetic separation for Cronobacter sakazakii on-site detection in dairy	13
Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli	13
Lipid profile analysis of commercial infant formulas and different mammal milk species: Fatty acid profile, lipid quality, sterols content, thermal behavior, and FTIR analysis	13
Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level	13
Comparative studies on the peptide release, intestinal flora and metabolites changes of β-lactoglobulin- galactooligosaccharides/maltose conjugates during in vivo digestion	13
Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions	13
Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields	13
Influence of minor β-CN genotypes on coagulation properties and proteolytic pathways of bovine milk	13
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk ferm	13
Listeria monocytogenes isolated on selective chromogenic plating media necessitates further characterization to confirm its presence in dairy foods	13
Spectroscopic characterisation of acidified milk powders	13
Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese	13
Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese	13
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	13
Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations	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
Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films	12
β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects	12
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese	12
Impact of ripening on physico-chemical, lipid oxidation, and sensorial properties of blue-veined cheeses according to geographical origin	12
Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey	12
Physicochemical and rheological properties of skim milk with different added zinc salts	12
Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese	12
Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC	12
The sensory and ripening characteristics of Cheddar cheese manufactured within a multispecies sward dairy food system	12
Milk protein hydrolysates obtained with immobilized alcalase: Antioxidant properties of hydrolysates and milk fat stability	12
Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing	12
The impact of ultrasonic processing on the stability of water- and fat-soluble vitamins in milk	12
Traditional and modern Nordic fermented milk products: A review	12
Analysis of triacylglycerol composition in giant panda (Ailuropoda melanoleuca) milk fats from different lactation stages	12
Yak milk and milk products: Functional, bioactive constituents and therapeutic potential	12
Probiotic potential of three Enterococcus spp. isolated from raw milk: An in vitro assessment	12
A comprehensive study on milk composition and coagulation properties from six endangered native Norwegian cattle breeds	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
Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus	12
Corrigendum to “The microbial terroir of goat milk produced in Greece” [International Dairy Journal 168 (2025) 106285]	12
Extensively hydrolysed sodium caseinate. Part II. Kinetic model and hydrolysis control	12
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast	11
Exploration and molecular mechanism of novel ACE inhibitory peptides from goat milk protein: A combined in silico and in vitro study	11
Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening	11
Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture	11
Bovine colostrum: Therapeutic potential and clinical evidence	11

Buttermilk treatment strategies to obtain MFGM-enriched isolates and comprehensive characterization of their lipid and protein components	11
Enzymatic hydrolysis of bovine casein assisted by microfluidization: Effects on functional properties and identification of anxiolytic peptides	11
Comparison of HTST and UV-C treatments on the quality attributes of whole milk, skim milk, and whey protein concentrate	11
Exploring consumer attitudes towards whey's health benefits	11
The use of Brix refractometer as a simple and economic device to estimate the protein content of sheep milk	11
Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value	11
Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp.	11
Impact of native Enterococcus faecalis and Pichia kudriavzevii intracellular enzymes on ultra-filtered cheese: compositional, textural and sensory analysis	11
Changes in milk microbiota and spore content during milk processing unit operations	11
Whey protein microgels for stabilisation of foams	10
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	10
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	10
Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	10
A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment	10
Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups	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
Influence of protein concentration, pH, and calcium sequestering salts on rehydration and physicochemical properties of casein-based powders recovered from expired pasteurized milk	10
Influence of β-casein genotype on Cheddar cheese making and ripening	10
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	10
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics	10
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese	10
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk	10
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	10
Heat stability of sheep's skim milk: Aggregation and interaction of proteins	10
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS	10
The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces	10
Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation	10
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	10
Traditionally fermented dairy products harbouring multidrug-resistant bacteria with probiotic-associated characteristics	10
High prevalence of multidrug-resistant Campylobacter jejuni in sheep and goats milk in Jordan	10
Editorial Board	10
Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction	9
Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments	9
Identification and in-silico screening of ACE-inhibitory peptides from casein hydrolysate via fermentation with different probiotics	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
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	9
Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing	9
Effect of high hydrostatic pressure on α-chymotrypsin and its role in reducing whey protein desensitization	9
Purification and identification of angiotensin-converting enzyme inhibitory peptides from fermented buffalo milk with Lactobacillus plantarum B	9
Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy	9
Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control	9
Influence of genotype, parity, and lactation stage on fatty acid profile and quality traits of Ewe milk	9
Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose	9
A review on the most frequently used methods to detect antibiotic residues in bovine raw milk	9
Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk	9
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses	9
Editorial Board	9
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	9
Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity	9
Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses	9
Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents	9
Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making	9
The interaction mechanism between exopolysaccharide LHP1 of Lactobacillus helveticus MB2-1 and casein subunits	9
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels	9
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates	9
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk	9
Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1	9
Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates	9
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation	9
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes	9
Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells	9
Assembly of artificial casein micelles with sodium hexametaphosphate	9
Mapping the essential steps of milk protein rehydration: the importance of particle size and mineral release on acid-induced gelation	8
Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics	8
Formation of biogenic amines in the cheese production chain: Favouring and hindering factors	8
Determination of extended spectrum β-lactamase-producing Enterobacteriaceae in raw water buffalo milk and dairy products by conventional multiplex and real-time PCR	8
The total eye volume of cheese is influenced by different fat-levels	8
Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus	8
Preventive effect of lactoferrin peptides on ulcerative colitis	8
Editorial Board	8
Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization	8
Linking milk homogenization to meltability and microstructure of cheese	8
Thermal, structural and spectroscopic properties of powder sheep milk obtained by different drying methods	8
Activities of indigenous proteases in cow, buffalo and goat milk of Indian subcontinent and their correlation with somatic cell count	8
Editorial Board	8
Chemical preservatives for raw milk quality control: Mechanisms, efficacy, and safety review	8
A comparison of the effects of different coagulants on bioactive peptide formation in ultrafiltrated and conventional white cheeses	8
Functional Minas Frescal cheese with spore-forming Wezmannia coagulans GBI-30	8
Lactosylation and related modifications	8
The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk	8
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	8
Prevalence, antibiotic resistance and virulence feature of Listeria monocytogenes isolated from bovine milk in Yunnan, Southwest China	8
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates	8
Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom	8
Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows	8
Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants	8
Dynamics of peptides released from cow milk fermented by kefir microorganisms during fermentation and storage periods	8
Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts	8
Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics	8
Changes in microbiota during the cheese making process – from the raw milk to the final cheeses	8
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	8
Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis	8
Editorial Board	8
Nutritional attributes of goat milk obtained from Anglo Nubian, Moxoto, and Saanen breeds in different lactation phases	8