International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 17. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Monitoring the microbiological and chemical hazards of dairy products in China180
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation46
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR37
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese35
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream29
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum25
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography24
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors23
Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin22
The milk metabolome and its potential utilisation for enhanced dairy processing22
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening19
Editor's Choice article for September 202519
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation19
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products18
Review of the applications of metabolomics approaches in dairy science: From factory to human18
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties18
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese17
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study17
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties17
Distribution of mycotoxins during manufacture and storage of cheeses – A review17
0.13624906539917