International Journal of Dairy Technology

Article	Citations
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective	55
Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product	41
Milk products fermented byLactobacillusstrains modulate the gut–bone axis in an ovariectomised murine model	28
Recent advances in whey processing and valorisation: Technological and environmental perspectives	28
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese	26
Functional role of bioactive peptides with special reference to cheeses	26
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes	25
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties	24
Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract	24
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	24
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts	22
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	22
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses	22
Microbial community dynamics of fermented kefir beverages changes over time	21
Comparison of commercial and traditional kefir microbiota using metagenomic analysis	18
Cold plasma an emerging nonthermal technology for milk and milk products: A review	18
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	18
Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt	18
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt	17
Development and validation of a lateral flow immunoassay for the detection of aflatoxin M1 in raw and commercialised milks	17
Characterisation of probiotic properties of yeast strains isolated from kefir samples	17
Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits	17
A critical review on metabolomic analysis of milk and milk products	16
Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes	16
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt	16

Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt	15
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt	15
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin	14
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic	14
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS	13
Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion	13
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method	12
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	12
A study on variability of bioactive proteins in camel (Camelus dromedarius) milk: Insulin, insulin‐like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein‐1, lysoz	11
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying	11
Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream	11
The effect of various pH values on foaming properties of whey protein preparations	11
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	10
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	10
The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk	10
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound	10
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	10
Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with m	10
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing	10
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study	10
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas	9
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture	9
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and a	9
Potential applications of pulsed electric field in cheesemaking	9
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	9
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese	9
Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration	9
Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening	8
Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores	8
Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation	8
Application of lactobionic acid in ice cream production	8
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging	8
Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria	8
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy	8
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	8
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	8
Application of infrared spectroscopic techniques to cheese authentication: A review	8
Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics	8
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese	8
SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese	7
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS	7
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition	7
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review	7
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	7
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems	7
Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment	7
Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices	7
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules	7
Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants	7
The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk	7

Development of global fatty acid models and possible applications	7
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	7
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	7
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	7
Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites	6
Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts	6
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	6
Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products	6
Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein	6
The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs	6
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	6
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	6
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines	6
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	6
A comparative study of the antibacterial properties of milk from different domestic animals	6
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	6
Comparison of analytical methods for measuring protein content of whey protein products and investigation of influences on nitrogen conversion factors	6
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	6
Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt	6
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	6
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	6
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	6
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes	6
Raman confocal microscopy to assess changes in cheddar cheese during maturation	6
Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt	6
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders	5
Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	5
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	5
Recreating pink defect in cheese with different strains of Thermus bacteria	5
Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties	5
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	5
Use of biosensor technology in analysing milk and dairy components: A review	5
Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China	5
Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane	5
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	5
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	5
Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay	4
Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*	4
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria	4
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation	4
Invitro digestion and absorption efficiency of homogenised milk lipids	4
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	4
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders	4
Effect of size fractionation of a raw bentonite on the excretion rate of aflatoxin M1 in milk from dairy cows fed with aflatoxin B1	4
Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk	4
Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile	4
Effects of differences in whey composition on the physicochemical properties of whey butter	4
Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and ACE	4
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	4
Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers	4
Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia	4
Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk	4
Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation	3
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	3
High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese	3
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review	3
Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	3
Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study	3
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	3
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics	3
Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides	3
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	3
A dynamic decision support model for the seasonal transportation of raw milk	3
Concentrations of toxic elements (As, Cd, Hg and Pb) in cow milk: A review of the recent scientific literature	3
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines	3
Effect of sodium citrate on lactose crystallization in concentrated whey	3
Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder	3
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	3
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	3
GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt	3
The World Dairy Situation (2020) Bulletin No. 506/2020, International Dairy Federation (I.N.P.A.), Boulevard Auguste Reyers 70/B, 1030 Brussels, Belgium. Price: (electronic) EUR 600.	3
Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures	3
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide	3
Occurrence of aerobic bacterial endospores in dried dairy ingredients	3
Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran	3
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom	3
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	2
The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders	2
Comparative evaluation of the protective effects of cow, buffalo and goat milk in glucocorticoid‐induced bone alterations in mice	2

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy	2
Application of novel technologies to reach net‐zero greenhouse gas emissions in the fresh pasteurised milk supply chain: A review	2
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality	2
Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method	2
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential	2
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	2
Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract	2
Functional characterisation of buffalo milk protein co‐precipitate	2
Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition	2
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese	2
The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd	2
Review of the applications of metabolomics approaches in dairy science: From factory to human	2
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder	2
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	2
Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters	2
Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies	2
Activation of lactoperoxidase system in buffalo milk using dual enzyme (lactase & glucose oxidase) and its effect on milk constituents	2
Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane	2
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi	2
Whole‐genome sequencing of extended‐spectrum β‐lactamase (ESBL)‐producing Enterobacteriaceae from retail raw milk	2
Exploring melting behaviours of different cheese products by structural characteristics and rheological properties	2
Promoting dairy products through the web: The case of Pecorino Siciliano PDO during the COVID‐19 pandemic	2
The effect of pH and NaCl on the diafiltration performance of camel milk	2
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	2
Machine learning methods for the prediction of milk fatty acid content	2
Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese	2
Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses	2
The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages	2
Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media	2
Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt	2
Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies	2
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture	2
Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya	2
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	2
Application of LC‐HRMS identified marker peptides in an LC‐MS/MS method for detection and quantification of heat‐resistant proteolytic activity in raw milk	2
The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review	2
Application of molecularly imprinted solid‐phase extraction coupled with liquid chromatography method for detection of penicillin G in pasteurised milk samples	2
Comparative proteomic and phenotypic changes of LuxS‐mediated hyperosmotic tolerance in Cronobacter malonaticus	2