International Journal of Dairy Technology

Papers
(The TQCC of International Journal of Dairy Technology is 6. 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 2020-02-01 to 2024-02-01.)
ArticleCitations
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective49
Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product41
Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil32
Effect of spray‐drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach29
Milk products fermented byLactobacillusstrains modulate the gut–bone axis in an ovariectomised murine model28
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese26
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes25
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation24
Functional role of bioactive peptides with special reference to cheeses24
Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract23
Recent advances in whey processing and valorisation: Technological and environmental perspectives23
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties22
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage22
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses22
Microbial community dynamics of fermented kefir beverages changes over time21
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts21
Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt18
Comparison of commercial and traditional kefir microbiota using metagenomic analysis18
Cold plasma an emerging nonthermal technology for milk and milk products: A review18
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt17
Development and validation of a lateral flow immunoassay for the detection of aflatoxin M1 in raw and commercialised milks17
Characterisation of probiotic properties of yeast strains isolated from kefir samples16
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt16
A critical review on metabolomic analysis of milk and milk products16
Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes16
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt15
Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits15
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic14
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt14
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS13
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin13
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt13
Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion13
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey12
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method11
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying11
The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese11
The effect of various pH values on foaming properties of whey protein preparations11
Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream10
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage10
A study on variability of bioactive proteins in camel (Camelus dromedarius) milk: Insulin, insulin‐like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein‐1, lysoz10
The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk10
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound10
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing10
Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration9
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 m9
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and a9
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study9
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate9
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese9
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis9
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging8
Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores8
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study8
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing8
Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria8
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy8
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese8
Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening8
Application of infrared spectroscopic techniques to cheese authentication: A review8
Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation8
Application of lactobionic acid in ice cream production8
Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment7
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems7
Development of global fatty acid models and possible applications7
Potential applications of pulsed electric field in cheesemaking7
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions7
The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk7
Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions7
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition7
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review7
SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese7
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS7
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas7
Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants7
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes6
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys6
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen6
Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices6
A comparative study of the antibacterial properties of milk from different domestic animals6
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk6
Comparison of analytical methods for measuring protein content of whey protein products and investigation of influences on nitrogen conversion factors6
Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt6
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease6
Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts6
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture6
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry6
Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics6
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 puffs6
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques6
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows6
Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites6
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines6
Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products6
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images6
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