International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-09-01 to 2025-09-01.)
ArticleCitations
Monitoring the microbiological and chemical hazards of dairy products in China111
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues35
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR31
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream25
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography21
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors20
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese20
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation20
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics19
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance19
The milk metabolome and its potential utilisation for enhanced dairy processing19
Distribution of mycotoxins during manufacture and storage of cheeses – A review17
Issue Information17
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation16
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties16
Review of the applications of metabolomics approaches in dairy science: From factory to human16
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese16
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk16
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study16
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