OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Dairy Technology is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)

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
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
	14
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	14
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
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
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
	9
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
	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
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
Issue Information	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
	6
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
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
	5
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
Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	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
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
Abstracts of Papers Presented at the Society of Dairy Technology 80^th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23	5
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
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