OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Dairy Technology is 5. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	193
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	48
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	40
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum	32
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	29
Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin	24
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	24
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	22
The milk metabolome and its potential utilisation for enhanced dairy processing	22
Lactic acid bacteria as a biocontrol agent for the reduction of polycyclic aromatic hydrocarbons in smoked cheese	22
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	19
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	18
Editor's Choice article for September 2025	18
Distribution of mycotoxins during manufacture and storage of cheeses – A review	17
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	15
Review of the applications of metabolomics approaches in dairy science: From factory to human	15
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	14
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	14
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	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
Heavy metal contamination in milk: An evaluation of sources, detection methods and health implications for human population	13
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	13
Distribution of radiocaesium (¹³⁷Cs) and radiopotassium (⁴⁰K) during the cheese production	12
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	12

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	12
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	12
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	12
80th anniversary of the Society for Dairy Technology	11
Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates	11
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	11
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications	11
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	10
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	10
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	10
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	10
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	10
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	10
Valorisation of cheese whey for ectoine production by Halomonas neptunia	9
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	9
Impact of fortification with white willow ( Salix alba ) bark on the rheological properties, syneresis and colour of nonfat set‐type yoghurt	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	9
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Comparison of casein glycations induced by lactose and lactulose	9
Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet‐induced micellar casein concentrate	9
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	9
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Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Heat processing and energy efficiency in dairy product manufacture	9
Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	8
Issue Information	8
The unrevealed microbiota of traditional white cheese: Between benefit and risk	8
Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Editorial	8
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	8
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	8
Sustainable utilisation of salty whey generated during cheese manufacture: A review	8
Effects of including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk	8
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
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Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	7
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates	7
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	7

Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	6
Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat	6
Editor's Choice article for March 2026	6
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	6
Journal News and Editor's Choice Article for May 2024	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Correction to ‘Effects of psychrotrophic counts and somatic cell counts on Mozzarella cheese yield and quality’	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	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
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Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1 ‐mediated inhibition of	6
Use of biosensor technology in analysing milk and dairy components: A review	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	6
Recent advances in whey processing and valorisation: Technological and environmental perspectives	6
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	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
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Editorial	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
Special issue ‘The 10th Conference on China Dairy Science and Technology’	5
Effects of NarX / NarL two‐component system on stress tolerance and biofilm formation in	5
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	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
Guidance for submitting research on previously unreported cheeses	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	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
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions	5
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Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Issue Information	5
Antimicrobial resistance and virulence profiles of Enterococcus spp. isolated from raw milk of different animal species in Türkiye	5