International Journal of Dairy Technology

Article	Citations
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	85
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	34
Monitoring the microbiological and chemical hazards of dairy products in China	32
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	30
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	29
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	29
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	26
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	19
Issue Information	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
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	18
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	18
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	18
Review of the applications of metabolomics approaches in dairy science: From factory to human	18
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	18
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	17
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	15
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	14
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	14
Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production	14
Distribution of mycotoxins during manufacture and storage of cheeses – A review	14
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	14
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Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	14
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
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	12
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	12
Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	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
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	12
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures	11
Functional characterisation of buffalo milk protein co‐precipitate	11
80th anniversary of the Society for Dairy Technology	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
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Valorisation of cheese whey for ectoine production by Halomonas neptunia	10
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	10
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	10
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	10
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	10
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
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	9
Heat processing and energy efficiency in dairy product manufacture	9
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Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	9
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	9
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Issue Information	8
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	8
Editorial	8
Aflatoxin M1 removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	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
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	8
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	7
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Characterisation of probiotic properties of yeast strains isolated from kefir samples	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	7
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	7
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	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
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	6
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Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	6
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	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
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
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	5
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	5
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	5
Editorial	5
Use of biosensor technology in analysing milk and dairy components: A review	5
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Journal News and Editor's Choice Article for May 2024	5
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	5
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Recent advances in whey processing and valorisation: Technological and environmental perspectives	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
Obituary: Professor Ashis Kumar Datta (1954–2023)	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	5
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	4
A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey	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
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	4
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese	4
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate	4
Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria	4
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	4
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	4
Machine learning methods for the prediction of milk fatty acid content	4
Editorial	4
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	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
Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct	4
Whole‐genome sequencing of extended‐spectrum β‐lactamase (ESBL)‐producing Enterobacteriaceae from retail raw milk	4
Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification	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
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	4
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	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
Special issue ‘The 10th Conference on China Dairy Science and Technology’	4
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	4
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	4
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers	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
Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR	4
Cheese whey for production of breast milk‐derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage	4
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	4
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	4
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	4
Insights into antibiotic use in Brazilian dairy production	3
Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics	3
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method	3
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	3
Raman confocal microscopy to assess changes in cheddar cheese during maturation	3
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	3
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	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
Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies	3
Genome‐based analysis of Pseudomonas paracarnisRQ057, a strain responsible for blue discoloration spoilage in processed cheese	3
The Dairy Academy 2024 – A ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE) event	3
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	3
Application of lactobionic acid in ice cream production	3
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception	3
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	3
World food safety day 7 June 2023	3
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments	3
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	3
Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies	3
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	3
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Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	3
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	3
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	3

SDT Spring Conference 2023 – Heat Processing and Energy Efficiency in Dairy Product Manufacture	2
Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese	2
Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression	2
Bovine milk as a source of nitro‐conjugated linoleic acid	2
Editor's choice article for August 2024	2
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Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	2
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	2
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder	2
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide	2
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	2
Milk from species other than cows	2
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	2
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	2
Beta‐carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment	2
Novel alternatives to traditional thermal processing	2
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture	2
Issue Information	2
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	2
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	2
Recovery of milk fat from waste ice cream through ethanol‐induced emulsion destabilisation	2
Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation	2
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	2
Determination of the presence of Salmonella spp., antibiotic resistance and virulence genes in milk and dairy products	2
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system	2
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi	2
Journal News and Editor's Choice Article for February 2024	2
Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2	2
Issue Information	2
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review	2
Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders	2
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	2
Issue Information	2
Impact of breeding system transition on camel milk caseins	2
Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid	1
Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study	1
Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue	1
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Editorial	1
Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes	1
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice	1
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking	1
Understanding the causes and consequences of variability in the compositional quality of 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
Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils	1
Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions	1
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum	1
Quality characteristics and nutrient contents of Bactrian camel milk as determined by mid‐infrared spectroscopy	1
Comparison of commercial and traditional kefir microbiota using metagenomic analysis	1
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects	1
The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd	1
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines	1
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	1
Occurrence of aerobic bacterial endospores in dried dairy ingredients	1
Issue Information	1
Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis	1
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	1
Variation of six bioactive milk proteins from milk from Chinese commercial dairy farms: Effect of season, farm, breed and udder health status	1
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders	1
Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating	1
Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentat	1
Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream	1
Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey	1
Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane	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
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese	1
Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder	1
Activity of bacteriophage endolysins LP101_021 and PlyP100 against Listeria monocytogenes for Squacquerone soft cheese decontamination	1
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Effect of enzymatic degradation of proteins on technological properties of whey powdered products	1
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	1
Fate of aflatoxin M1 in milk during various processing treatments	1
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children	1
Combining UHPLC‐HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk	1
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	1
Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties	1
Recreating pink defect in cheese with different strains of Thermus bacteria	1
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	1
Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk	1
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics	1