International Journal of Dairy Technology

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	111
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	35
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	31
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	25
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	21
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	20
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	20
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	20
The milk metabolome and its potential utilisation for enhanced dairy processing	19
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics	19
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	19
Issue Information	17
Distribution of mycotoxins during manufacture and storage of cheeses – A review	17
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	16
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	16
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	16
Review of the applications of metabolomics approaches in dairy science: From factory to human	16
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	16
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	16
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	15
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	15
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Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	15
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	14
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	14

Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	13
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	13
Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production	13
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	13
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	13
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	13
80th anniversary of the Society for Dairy Technology	12
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	12
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	12
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	12
Functional characterisation of buffalo milk protein co‐precipitate	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Valorisation of cheese whey for ectoine production by Halomonas neptunia	11
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	11
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	11
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	11
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	11
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	10
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	10
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	10
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Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	9
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	9
Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	9
Heat processing and energy efficiency in dairy product manufacture	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Comparison of casein glycations induced by lactose and lactulose	9
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	9
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	9
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.	9
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Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	9
Issue Information	9
Editorial	8
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	8
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	7
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	7
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	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
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	6
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	6
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	6
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
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Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Optimisation of consolidation and whey drainage during the process of Paneer pressing	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
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	6
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	5
Use of biosensor technology in analysing milk and dairy components: A review	5
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	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
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	5
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	5
Obituary: Professor Ashis Kumar Datta (1954–2023)	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
Machine learning methods for the prediction of milk fatty acid content	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
Special issue ‘The 10th Conference on China Dairy Science and Technology’	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
Journal News and Editor's Choice Article for May 2024	5
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	5
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	5
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Editorial	5
Guidance for submitting research on previously unreported cheeses	5
Editorial	5
Insights into antibiotic use in Brazilian dairy production	4
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
Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification	4
Control of Pseudomonas fluorescens in milk by a novel bacteriophage YZU_PF006	4
Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR	4
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	4
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	4
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	4
Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct	4
Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies	4
A comparative insight into the heat induced gelling behaviour of whey protein and three polysaccharides and their corresponding characteristics	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
Genome‐based analysis of Pseudomonas paracarnisRQ057, a strain responsible for blue discoloration spoilage in processed cheese	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
Cheese whey for production of breast milk‐derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage	4
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria	4
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments	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
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	4
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	4
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	4
The Society of Dairy Technology awards the Gold Medal to Andrew Wilbey	4
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	4
Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies	4
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	4
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate	4
Whole‐genome sequencing of extended‐spectrum β‐lactamase (ESBL)‐producing Enterobacteriaceae from retail raw milk	4
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	4
Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice	4
Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions	4
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	4
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	4
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	4
A systematic review of the internet of things and artificial intelligence applications in milk quality monitoring and analysis	4
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	4
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder	3
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	3
Milk from species other than cows	3
Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties	3
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	3
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	3
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	3

Dioxins and furans in cow milk and dairy products: A review of the scientific literature	3
Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics	3
Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2	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
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	3
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception	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
Raman confocal microscopy to assess changes in cheddar cheese during maturation	3
World food safety day 7 June 2023	3
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	3
Impact of breeding system transition on camel milk caseins	3
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	3
Issue Information	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
SDT Spring Conference 2023 – Heat Processing and Energy Efficiency in Dairy Product Manufacture	3
Application of lactobionic acid in ice cream production	3
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	3
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Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	3
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	3
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	3
Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane	2
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum	2
Novel alternatives to traditional thermal processing	2
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi	2
Production performance predicting model for the Egyptian dairy buffalo using deep learning	2
Recovery of milk fat from waste ice cream through ethanol‐induced emulsion destabilisation	2
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system	2
Beta‐carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment	2
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	2
Understanding the causes and consequences of variability in the compositional quality of milk	2
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Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils	2
Issue Information	2
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics	2
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture	2
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy	2
Journal News and Editor's Choice Article for February 2024	2
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children	2
Lentilactobacillus parabuchneri—the main producer of histamine in cheese—survives the vat pasteurisation of milk	2
Issue Information	2
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	2
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	2
Bovine milk as a source of nitro‐conjugated linoleic acid	2
Issue Information	2
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	2
Editor's Choice article for July 2025	2
Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey	2
Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk	2
Editor's choice article for August 2024	2
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	2
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Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt	2
Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders	2
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review	2
Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by‐products as encapsulating agents: Promising microparticles for the probiotics industry	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
Editorial	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
Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue	2