OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 30. 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
Editorial Board	84
Corrigendum to “Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk” [International Dairy Journal 150 (2024) 105859]	83
Editorial Board	76
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	74
Use of GC–MS and 1H NMR low-level data fusion as an advanced and comprehensive metabolomic approach to discriminate milk from dairy chains based on different types of forage	70
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	57
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	54
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	53
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	50
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	47
Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Sal	45
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	44
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	42
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	40
Health implication of lactose intolerance and updates on its dietary management	39
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	39
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	39
Editorial Board	37
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	37
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	36
Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages	36
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	36
Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical prop	36
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	35
Differences in post-translational modifications of proteins in milk from early and mid-lactation dairy cows as studied using total ion chromatograms from LC-ESI/MS	34

Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk	33
Editorial Board	33
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses	33
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	33
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	31
Comparative evaluation of amino acid profiles in buffalo colostrum and mature milk	30
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	30
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	30