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 2021-03-01 to 2025-03-01.)

Article	Citations
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	67
	66
Effect of casein genetic variants and glycosylation on bovine milk foaming properties	32
Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions	28
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking	27
Antihypertensive effects of the Limosilactobacillus reuteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats	25
Antibacterial activity and antioxidant capacity of dairy kefir beverages	25
Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties	25
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	24
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	19
	17
World food safety day 7 June 2023	16
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	16
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	16
Editorial	15
	15
Optimisation of consolidation and whey drainage during the process of Paneer pressing	15
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	14
Cover Image	13
	13
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	13
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	12
The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design	12
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice	12
Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase	12

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase	11
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	11
Understanding the causes and consequences of variability in the compositional quality of milk	11
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	10
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	10
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder	10
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	10
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	10
Issue Information	10
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing	10
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	9
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese	9
Assessment of bovine milk fatty acids using miniaturised near infrared spectrophotometer	9
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	9
The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages	9
	9
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	9
Silver nanoparticles as colorimetric probe for selective determination of Hg²⁺ from milk samples with ultrasound‐assisted extraction protocol	8
Issue Information	8
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	8
Traceability in the Indian dairy industry: Concept and practice	8
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	8
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	8
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects	8
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	8
Molecular surveillance of Toxoplasma gondii in raw milk and Artisan cheese of sheep, goat, cow and water buffalo origin	8
Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk	8
Positive effect of Limosilactobacillus plantarum grx16 on nonalcoholic fatty liver disease in rats	7
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy	7
Cold plasma an emerging nonthermal technology for milk and milk products: A review	7
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	7
Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation	7
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	7
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese	7
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	7
Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control	7
Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas	7
Fatty acid composition comparison between colostrum and mature milk in buffaloes	7
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	7
Application of lactobionic acid in ice cream production	7
Tolerance of enterobacteria isolated from raw goat milk to sanitisers applied in the food industry	7
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics	7
	7
Monitoring the microbiological and chemical hazards of dairy products in China	7
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	7
Raman confocal microscopy to assess changes in cheddar cheese during maturation	6
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	6
Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclu	5
The British Mastitis Conference 2020 – A one‐day virtual conference, jointly organised by The Dairy Group and the University of Nottingham	5
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	5

Obituary: Professor Ashis Kumar Datta (1954–2023)	5
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	5
Issue Information	5
Examination of the impact of using lactose or permeate for protein standardisation of skimmed milk on viscosity characteristics during evaporation	5
Understanding and Improving the Functional and Nutritional Properties of milk. Edited by Professor ThomHuppertz and Professor TodorVasiljevic. Burleigh Dodds Science Publishing Limited, Cambridge, UK.	5
Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder	5
Effects of differences in whey composition on the physicochemical properties of whey butter	5
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	5
Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil	5
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	5
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	5
Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation	5
Recent advances in whey processing and valorisation: Technological and environmental perspectives	4
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	4
Combining UHPLC‐HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk	4
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	4
Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating	4
Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis	4
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels	4
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	4
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic	4
Milk from species other than cows	4
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	4
Use of biosensor technology in analysing milk and dairy components: A review	4
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates	4
Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach	4
Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria	4
Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study	4
Occurrence of aerobic bacterial endospores in dried dairy ingredients	4
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	4
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	4
Journal News and Editor's Choice Article for May 2024	4
Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties	4
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective	4
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	4
A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates	4
Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream	4