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 2020-10-01 to 2024-10-01.)

Article	Citations
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective	66
Recent advances in whey processing and valorisation: Technological and environmental perspectives	49
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties	32
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes	29
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	28
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses	27
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese	27
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	27
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	25
Comparison of commercial and traditional kefir microbiota using metagenomic analysis	25
Cold plasma an emerging nonthermal technology for milk and milk products: A review	25
Characterisation of probiotic properties of yeast strains isolated from kefir samples	24
Microbial community dynamics of fermented kefir beverages changes over time	22
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt	20
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt	18
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method	17
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt	17
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	16
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS	16
A critical review on metabolomic analysis of milk and milk products	16
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic	16
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	16
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt	16
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin	15
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study	15

Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	14
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems	14
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review	13
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	13
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	12
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture	12
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	12
Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants	12
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing	12
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	12
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese	11
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas	11
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	11
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines	10
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	10
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	10
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	10
Application of infrared spectroscopic techniques to cheese authentication: A review	10
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	10
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules	9
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging	9
Potential applications of pulsed electric field in cheesemaking	9
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	9
Development of global fatty acid models and possible applications	9
Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores	9
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	9
Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties	9
The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk	8
SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese	8
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS	8
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	8
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics	8
Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt	8
Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices	8
Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk	8
Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics	8
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese	8
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	8
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition	8
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	8
Application of lactobionic acid in ice cream production	8
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	8
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential	7
Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers	7
Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein	7
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	7
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	7
GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt	7
Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	7
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	7

Use of biosensor technology in analysing milk and dairy components: A review	7
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	7
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	7
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality	7
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	7
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	7
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	7
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	7
Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay	7
Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties	6
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	6
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes	6
Application of novel technologies to reach net‐zero greenhouse gas emissions in the fresh pasteurised milk supply chain: A review	6
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review	6
Raman confocal microscopy to assess changes in cheddar cheese during maturation	6
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders	6
A comparative study of the antibacterial properties of milk from different domestic animals	6
Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation	6
Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*	5
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation	5
Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS	5
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines	5
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders	5
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture	5
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	5
Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran	5
The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages	5
Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China	5
Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia	5
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	5
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	5
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	5
Recreating pink defect in cheese with different strains of Thermus bacteria	5