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	66
Recent advances in whey processing and valorisation: Technological and environmental perspectives	49
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties	32
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes	29
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	28
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	27
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses	27
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese	27
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	25
Comparison of commercial and traditional kefir microbiota using metagenomic analysis	25
Cold plasma an emerging nonthermal technology for milk and milk products: A review	25
Characterisation of probiotic properties of yeast strains isolated from kefir samples	24
Microbial community dynamics of fermented kefir beverages changes over time	22
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt	20
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt	18
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method	17
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt	17
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	16
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt	16
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	16
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS	16
A critical review on metabolomic analysis of milk and milk products	16
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic	16
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study	15
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin	15

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems	14
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	14
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review	13
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	13
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing	12
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	12
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	12
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture	12
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	12
Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants	12
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	11
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese	11
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas	11
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	10
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines	10
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	10
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	10
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	10
Application of infrared spectroscopic techniques to cheese authentication: A review	10
Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties	9
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules	9
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging	9
Potential applications of pulsed electric field in cheesemaking	9
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	9
Development of global fatty acid models and possible applications	9
Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores	9
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	9
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	8
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition	8
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	8
Application of lactobionic acid in ice cream production	8
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	8
The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk	8
SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese	8
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS	8
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	8
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics	8
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	8
Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices	8
Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk	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
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	7
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	7
Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay	7
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential	7
Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers	7
Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein	7
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	7
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	7

GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt	7
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	7
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	7
Use of biosensor technology in analysing milk and dairy components: A review	7
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	7
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	7
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality	7
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	7
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	7
A comparative study of the antibacterial properties of milk from different domestic animals	6
Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation	6
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders	6
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes	6
Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties	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
Raman confocal microscopy to assess changes in cheddar cheese during maturation	6
Application of novel technologies to reach net‐zero greenhouse gas emissions in the fresh pasteurised milk supply chain: A review	6
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review	6
Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China	5
Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia	5
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	5
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	5
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	5
Recreating pink defect in cheese with different strains of Thermus bacteria	5
Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*	5
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation	5
Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS	5
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines	5
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders	5
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture	5
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	5
Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran	5
The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages	5
Review of the applications of metabolomics approaches in dairy science: From factory to human	4
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder	4
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	4
Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media	4
Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentat	4
High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese	4
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria	4
Functional characterisation of buffalo milk protein co‐precipitate	4
Occurrence and risk‐related features of Bacillus cereus in fluid milk	4
Effects of differences in whey composition on the physicochemical properties of whey butter	4
Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk	4
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	4
The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review	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
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	4
Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile	4
Occurrence of aerobic bacterial endospores in dried dairy ingredients	4
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom	4
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	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
Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract	4
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.	4
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	4
Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	4
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups	3
Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese	3
Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams	3
Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses	3
Molecular surveillance of Toxoplasma gondii in raw milk and Artisan cheese of sheep, goat, cow and water buffalo origin	3
Whole‐genome sequencing of extended‐spectrum β‐lactamase (ESBL)‐producing Enterobacteriaceae from retail raw milk	3
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum	3
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi	3
A dynamic decision support model for the seasonal transportation of raw milk	3
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	3
Concentrations of toxic elements (As, Cd, Hg and Pb) in cow milk: A review of the recent scientific literature	3
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	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
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	3
Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclu	3
Effect of milk protein standardisation using buffalo milk protein co‐precipitates on the texture, composition and yield of paneer	3
Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane	3
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	3
Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya	3
The effect of pH and NaCl on the diafiltration performance of camel milk	3
Valorisation of cheese whey for ectoine production by Halomonas neptunia	3
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese	3
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide	3

The migration and degradation of N‐(1,3‐dimethylbutyl)‐N′‐phenyl‐p‐phenylenediamine from rubber hoses in milk lines	3
Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder	3
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese	3
Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies	3
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate	3
Physicochemical quality characteristics of foremilk and hindmilk from native and crossbred dairy goats in a semi‐intensive production system	3
Exploring melting behaviours of different cheese products by structural characteristics and rheological properties	3
Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures	3
Application of molecularly imprinted solid‐phase extraction coupled with liquid chromatography method for detection of penicillin G in pasteurised milk samples	2
Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition	2
Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study	2
Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese	2
Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation	2
The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd	2
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	2
Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud	2
Positive effect of Limosilactobacillus plantarum grx16 on nonalcoholic fatty liver disease in rats	2
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	2
Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China	2
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	2
Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies	2
The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt	2
Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification	2
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system	2
Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof	2
Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil	2
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	2
Comparative evaluation of the protective effects of cow, buffalo and goat milk in glucocorticoid‐induced bone alterations in mice	2
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula	2
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	2
Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control	2
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children	2
Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt	2
Activation of lactoperoxidase system in buffalo milk using dual enzyme (lactase & glucose oxidase) and its effect on milk constituents	2
Promoting dairy products through the web: The case of Pecorino Siciliano PDO during the COVID‐19 pandemic	2
Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct	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
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	2
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	2
Machine learning methods for the prediction of milk fatty acid content	2
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing	2
Comparative proteomic and phenotypic changes of LuxS‐mediated hyperosmotic tolerance in Cronobacter malonaticus	2
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy	2
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	2
Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters	2
Genome‐based analysis of Pseudomonas paracarnisRQ057, a strain responsible for blue discoloration spoilage in processed cheese	2
Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method	2
Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	2
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	1
Milk from species other than cows	1
Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments	1
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	1
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics	1
Traceability in the Indian dairy industry: Concept and practice	1
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	1
Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology	1
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	1
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	1
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	1
Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers	1
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	1
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	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 impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	1
Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese	1
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	1
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	1
Raman spectra of micellar casein powders prepared with wet blending of glycomacropeptide and micellar casein concentrate	1
Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol	1
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments	1
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy	1
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	1
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers	1
Chlorinated water as a source of chlorate contamination in farm bulk milk	1
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?	1
Fat content of cream affects the capacity of butter to hold water	1
Near‐infrared spectroscopy: A possible routine analysis to detect the use of frozen curds in the production of Buffalo Mozzarella cheese	1
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates	1
Influence of variation in calcium content on casein micelle stability and techno‐functional properties of buffalo milk	1
Understanding and Improving the Functional and Nutritional Properties of milk. Edited by Professor ThomHuppertz and Professor TodorVasiljevic. Burleigh Dodds Science Publishing Limited, Cambridge, UK.	1
Production of DPP‐IV inhibitory peptides‐rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in	1
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	1
Insights into antibiotic use in Brazilian dairy production	1
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	1
Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life	1
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	1
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	1
Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR	1
Should plant‐based extracts be called milk? An opinion	1
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	1
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	1