International Journal of Dairy Technology

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	193
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	48
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	40
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum	32
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	29
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	24
Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin	24
The milk metabolome and its potential utilisation for enhanced dairy processing	22
Lactic acid bacteria as a biocontrol agent for the reduction of polycyclic aromatic hydrocarbons in smoked cheese	22
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	22
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	19
Editor's Choice article for September 2025	18
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	18
Distribution of mycotoxins during manufacture and storage of cheeses – A review	17
Review of the applications of metabolomics approaches in dairy science: From factory to human	15
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	15
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	14
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	14
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	14
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	13
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	13
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	13
Heavy metal contamination in milk: An evaluation of sources, detection methods and health implications for human population	13
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	12
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	12

Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production	12
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	12
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	12
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	11
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications	11
80th anniversary of the Society for Dairy Technology	11
Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	10
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	10
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	10
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	10
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	10
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	10
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet‐induced micellar casein concentrate	9
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	9
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Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Heat processing and energy efficiency in dairy product manufacture	9
Valorisation of cheese whey for ectoine production by Halomonas neptunia	9
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	9
Impact of fortification with white willow ( Salix alba ) bark on the rheological properties, syneresis and colour of nonfat set‐type yoghurt	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	9
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Comparison of casein glycations induced by lactose and lactulose	9
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	8
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	8
Sustainable utilisation of salty whey generated during cheese manufacture: A review	8
Effects of including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk	8
Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	8
Issue Information	8
The unrevealed microbiota of traditional white cheese: Between benefit and risk	8
Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Editorial	8
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	7
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates	7
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
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Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	7

Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	6
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	6
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	6
Recent advances in whey processing and valorisation: Technological and environmental perspectives	6
Correction to ‘Effects of psychrotrophic counts and somatic cell counts on Mozzarella cheese yield and quality’	6
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	6
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	6
Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1 ‐mediated inhibition of	6
Editor's Choice article for March 2026	6
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	6
Journal News and Editor's Choice Article for May 2024	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	6
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Use of biosensor technology in analysing milk and dairy components: A review	6
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Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Issue Information	5
Antimicrobial resistance and virulence profiles of Enterococcus spp. isolated from raw milk of different animal species in Türkiye	5
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	5
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	5
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Editorial	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
Special issue ‘The 10th Conference on China Dairy Science and Technology’	5
Effects of NarX / NarL two‐component system on stress tolerance and biofilm formation in	5
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	5
Abstracts of Papers Presented at the Society of Dairy Technology 80th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23	5
Guidance for submitting research on previously unreported cheeses	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture‐based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen‐protected choline	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions	5
A systematic review of the internet of things and artificial intelligence applications in milk quality monitoring and analysis	4
Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR	4
Effect of breed on protein–lipid functional properties of raw and fermented mare milk	4
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	4
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Defining the role of the locking point in spray drying by using semiquantitative Raman spectroscopy on single droplets for a multi‐scale investigation of oil encapsulation	4
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	4
Genome‐based analysis of Pseudomonas paracarnisRQ057, a strain responsible for blue discoloration spoilage in processed cheese	4
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments	4
Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct	4
Food Process Engineering Principles and Data. MichaelLewis. Duxford, UK: Woodhead Publishing (Elsevier). ISBN‐978‐0‐12‐821182‐3. £191.00 from Amazon UK. It is also available as an E‐book.	4
The Society of Dairy Technology awards the Gold Medal to Andrew Wilbey	4
Sensory Profiling of Dairy Products. Edited by John J.Tuohy, Chichester, UK: Wiley‐Blackwell. 2023. ISBN: 978‐1‐119‐61933‐8. £160 from Amazon. It is also available as an E‐book.	4
Hybrid thermal–nonthermal processing approaches for sustainable dairy production: Synergistic effects on safety and quality	4
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	4
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers	4
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate	4
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A comparative insight into the heat induced gelling behaviour of whey protein and three polysaccharides and their corresponding characteristics	4
The Dairy Academy 2024 – A ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE) event	4
Process optimisation and quality evaluation of paneer subjected to individual quick freezing using liquid nitrogen	4
Control of Pseudomonas fluorescens in milk by a novel bacteriophage YZU_PF006	4
Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice	4
Issue Information	4
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	4
Cheese whey for production of breast milk‐derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage	4
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	4
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	4
Insights into antibiotic use in Brazilian dairy production	4
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	4
Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics	4
Study of the synergistic effect of sodium citrate and phosphates on the colloidal stability of skim milk under controlled severe heat treatment conditions	4
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	3
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	3
Impact of breeding system transition on camel milk caseins	3
Milk from species other than cows	3
Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese	3
Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties	3
Recovery of milk fat from waste ice cream through ethanol‐induced emulsion destabilisation	3
Interactive effects of heat treatment, fat content and flavour dosage on the volatile profile and sensory perception of strawberry‐flavoured milk	3
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review	3
Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2	3

Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception	3
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	3
SDT Spring Conference 2023 – Heat Processing and Energy Efficiency in Dairy Product Manufacture	3
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	3
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	3
Determination of the presence of Salmonella spp., antibiotic resistance and virulence genes in milk and dairy products	3
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system	3
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder	3
Production and destination dynamics of waste milk and its relationship with raw milk production in a semi‐intensive dairy cattle system in South America—A case report	3
Issue Information	3
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	3
Glutathione‐mediated whey protein isolate gels: Structure–function interaction through disulphide bond cross‐linking	3
Influence of açaí‐juçara ( Euterpe edulis Mart.) in Petit Suisse: Technological features and consumers' acceptance and evoked emotions	3
Structural stabilisation of the texture network in spreadable cream cheese	3
Influence of milk dilution ratios on emulsification and stability of whipped cream	3
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	3
Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression	3
Production performance predicting model for the Egyptian dairy buffalo using deep learning	3
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	3
Optimisation of natural transformation procedure and development of genome editing methods for Streptococcus thermophilus B‐6	3
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	2
Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils	2
Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue	2
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum	2
Beta‐carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment	2
Editor's choice article for August 2024	2
SDT 80th anniversary conference: Digitalisation of processing in the dairy industry	2
Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders	2
Editor's choice article for June 2026	2
Editor's Choice article for July 2025	2
Issue Information	2
Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions	2
Identification of water‐soluble peptides for authenticity verification of commercial buffalo ricotta	2
Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentat	2
Production technologies, functional properties and emerging applications of buttermilk powder	2
Journal News and Editor's Choice Article for February 2024	2
Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey	2
Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by‐products as encapsulating agents: Promising microparticles for the probiotics industry	2
Lentilactobacillus parabuchneri—the main producer of histamine in cheese—survives the vat pasteurisation of milk	2
Issue Information	2
Issue Information	2
Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk	2
Editorial	2
The underestimated factors affecting biofilm formation and microbial food safety in dairy processing environments	2
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children	2
Metagenomic and physicochemical analysis of the artisanal production stages of Kochkäse cheese from raw and pasteurised milk	2
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics	2
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy	2
Bovine milk as a source of nitro‐conjugated linoleic acid	2
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Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt	2
Issue Information	2
Enhancing set‐type yoghurt quality and bioactive compound bioaccessibility with a phenolic‐ and anthocyanin‐rich extract powder derived from red–purple fruits and vegetables	2
Evaluation of bioactive potential of Edirne beyaz peyniri (Edirne white cheese) produced from different milk types during maturation time	2
Polymorphisms of the ACSS2 gene influence milk production traits in Chinese Holstein cows	1
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese	1
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking	1
The impacts of a typical dairy cow crossbreeding strategy on Cheddar cheesemaking efficiency, nutrition and quality	1
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	1
Development of a sequential extraction strategy for native B vitamins from milk using protein precipitation, solid‐phase extraction, and magnetic molecularly imprinted polymers for	1
Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof	1
Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS	1
Near‐infrared spectroscopy for compositional analysis of raw milk: Challenges and opportunities	1
Production of a buttermilk fraction with high antioxidant activity using enzymatic hydrolysis and ultrafiltration in a membrane bioreactor	1
Evaluation of antibiotic resistance in Lactobacillus plantarum and their probiotic characteristics during the laboratory evolution in ampicillin and amoxicillin environment	1
Pathway‐linked milk and serum metabolites predict cheesemaking traits in Holstein cows: Glycerophospholipid, nicotinamide, amino acid and purine signatures	1
Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract	1
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups	1
Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products	1
Bacteriophages in whey powder processing: Sources of contamination and control strategies	1
Optimal conditions for the production of exopolysaccharide by Pediococcus acidilactici and impact of the bacterium, its EPS and dextran on the quality of Kariesh cheese	1
The influence of heat treatment of lactoferrin powders on the physicochemical properties and bacteriostatic activity	1
Understanding the causes and consequences of variability in the compositional quality of milk	1
Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?	1
Issue Information	1
Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics	1
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential	1
Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes	1
Prebiotics in Brazilian dairy foods: Physicochemical, technological and sensory effects	1
Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya	1
Chlorinated water as a source of chlorate contamination in farm bulk milk	1
The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk	1
Assessment of milk pasteurisation in artisanal cheeses using colorimetric analysis: A novel approach	1
Milk procurement system in India	1
Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid	1
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice	1
Application of essential oils and d‐amino acids for controlling methicillin‐resistant Staphylococcus aureus isolated from dairy products	1
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation	1
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese	1
Evaluation of nutritional quality of fat obtained from different breeds of cow and buffalo with respect to fatty acids and in vitro digestibility	1
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Beyond antioxidant and antibacterial effects: Rosehip fruit extract as a powerful biofilm inhibitor against S. aureus and L. monoc	1
Probiotics and prebiotics in the Brazilian dairy sector: An integrative review	1
Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders	1
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas	1