International Journal of Dairy Technology

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	180
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	46
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	37
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	35
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	29
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum	25
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	24
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	23
The milk metabolome and its potential utilisation for enhanced dairy processing	22
Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin	22
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	19
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	19
Editor's Choice article for September 2025	19
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	18
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	18
Review of the applications of metabolomics approaches in dairy science: From factory to human	18
Distribution of mycotoxins during manufacture and storage of cheeses – A review	17
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	17
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	17
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	17
Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production	14
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	14
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	14
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	13
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	13

Biofilm and microstructure of small ruminant skin used in making traditional dairy products	13
Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates	12
Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications	12
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	11
80th anniversary of the Society for Dairy Technology	11
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	11
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	11
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	11
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	11
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	10
Valorisation of cheese whey for ectoine production by Halomonas neptunia	10
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	10
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim 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
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	10
Heat processing and energy efficiency in dairy product manufacture	9
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Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Effects of including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk	9
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Functional characterisation of buffalo milk protein co‐precipitate	9
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	9
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
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	9
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Impact of fortification with white willow ( Salix alba ) bark on the rheological properties, syneresis and colour of nonfat set‐type yoghurt	9
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	9
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
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	8
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	8
Comparison of casein glycations induced by lactose and lactulose	8
Editorial	8
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	8
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	8
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	8
Issue Information	8
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	8
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	7
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	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
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7

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Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Use of biosensor technology in analysing milk and dairy components: A review	6
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High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	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
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	6
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	6
Journal News and Editor's Choice Article for May 2024	6
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Editor's Choice article for March 2026	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
Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1 ‐mediated inhibition of	6
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
Special issue ‘The 10th Conference on China Dairy Science and Technology’	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
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	5
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	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
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
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Effects of NarX / NarL two‐component system on stress tolerance and biofilm formation in	5
Editorial	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
Issue Information	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
Guidance for submitting research on previously unreported cheeses	5
Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Machine learning methods for the prediction of milk fatty acid content	5
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	5
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The Dairy Academy 2024 – A ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE) event	4
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers	4
Cheese whey for production of breast milk‐derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage	4
Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice	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
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	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
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	4
Influence of milk dilution ratios on emulsification and stability of whipped cream	4
Application of lactobionic acid in ice cream production	4
Insights into antibiotic use in Brazilian dairy production	4
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments	4
A systematic review of the internet of things and artificial intelligence applications in milk quality monitoring and analysis	4
Control of Pseudomonas fluorescens in milk by a novel bacteriophage YZU_PF006	4
Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct	4
Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR	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
The Society of Dairy Technology awards the Gold Medal to Andrew Wilbey	4
Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics	4
A comparative insight into the heat induced gelling behaviour of whey protein and three polysaccharides and their corresponding characteristics	4
Raman confocal microscopy to assess changes in cheddar cheese during maturation	4
World food safety day 7 June 2023	4
Genome‐based analysis of Pseudomonas paracarnisRQ057, a strain responsible for blue discoloration spoilage in processed cheese	4
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	4
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate	4
Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification	4
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	4
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria	4
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
Process optimisation and quality evaluation of paneer subjected to individual quick freezing using liquid nitrogen	4
Milk from species other than cows	4
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	4
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	4
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder	3
Issue Information	3
Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2	3
Determination of the presence of Salmonella spp., antibiotic resistance and virulence genes in milk and dairy products	3

The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	3
Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese	3
Impact of breeding system transition on camel milk caseins	3
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review	3
Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders	3
Lentilactobacillus parabuchneri—the main producer of histamine in cheese—survives the vat pasteurisation of milk	3
Recovery of milk fat from waste ice cream through ethanol‐induced emulsion destabilisation	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
Issue Information	3
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	3
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	3
SDT Spring Conference 2023 – Heat Processing and Energy Efficiency in Dairy Product Manufacture	3
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	3
Issue Information	3
Issue Information	3
Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt	3
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system	3
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	3
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	3
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	3
Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties	3
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	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
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception	3
Optimisation of natural transformation procedure and development of genome editing methods for Streptococcus thermophilus B‐6	3
Production performance predicting model for the Egyptian dairy buffalo using deep learning	3
SDT 80th anniversary conference: Digitalisation of processing in the dairy industry	3
Understanding the causes and consequences of variability in the compositional quality of milk	2
Identification of water‐soluble peptides for authenticity verification of commercial buffalo ricotta	2
Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey	2
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Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children	2
Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by‐products as encapsulating agents: Promising microparticles for the probiotics industry	2
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum	2
Editor's Choice article for July 2025	2
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics	2
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice	2
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects	2
Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions	2
The effects of parity and lactation stage on milk composition and methane production in Holstein–Friesian cows	2
Evaluation of bioactive potential of Edirne beyaz peyniri (Edirne white cheese) produced from different milk types during maturation time	2
Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue	2
Editorial	2
Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk	2
Bovine milk as a source of nitro‐conjugated linoleic acid	2
Beta‐carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment	2
Journal News and Editor's Choice Article for February 2024	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
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	2
Milk procurement system in India	2
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese	2
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	2
Issue Information	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
The influence of heat treatment of lactoferrin powders on the physicochemical properties and bacteriostatic activity	2
Metagenomic and physicochemical analysis of the artisanal production stages of Kochkäse cheese from raw and pasteurised milk	2
Editor's choice article for August 2024	2
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy	2
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Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils	2
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking	2
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	2