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 2021-11-01 to 2025-11-01.)

Article	Citations
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	129
Monitoring the microbiological and chemical hazards of dairy products in China	38
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	35
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	28
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	26
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	22
The milk metabolome and its potential utilisation for enhanced dairy processing	22
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	21
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	21
Structural formula and concentration of glycerylphosphorylethanolamine (GPE) in cow colostrum	19
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	19
Issue Information	19
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	18
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	18
Distribution of mycotoxins during manufacture and storage of cheeses – A review	18
Review of the applications of metabolomics approaches in dairy science: From factory to human	17
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	16
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	16
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	16
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	16
Editor's Choice article for September 2025	16
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Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	15
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	15
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	14

Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	14
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	14
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	13
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	13
Distribution of radiocaesium (¹³⁷Cs) and radiopotassium (⁴⁰K) during the cheese production	13
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	12
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	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
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	11
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	11
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	11
80th anniversary of the Society for Dairy Technology	11
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	11
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	11
Valorisation of cheese whey for ectoine production by Halomonas neptunia	11
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	10
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
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	10
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Functional characterisation of buffalo milk protein co‐precipitate	9
Heat processing and energy efficiency in dairy product manufacture	9
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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
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Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Comparison of casein glycations induced by lactose and lactulose	8
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	8
Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	8
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	8
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	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
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	7
Issue Information	7
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	7
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	7
Editorial	7
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	7
Antibacterial activity and antioxidant capacity of dairy kefir beverages	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
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	6
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	6
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
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	6
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	6
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Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	6
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	6
Guidance for submitting research on previously unreported cheeses	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Machine learning methods for the prediction of milk fatty acid content	5
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Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	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
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
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	5
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	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
Use of biosensor technology in analysing milk and dairy components: A review	5
Obituary: Professor Ashis Kumar Datta (1954–2023)	5
Journal News and Editor's Choice Article for May 2024	5
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	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
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
Editorial	5
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	5
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	5
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	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
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	5