International Dairy Journal

Article	Citations
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	70
Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy	67
Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese	62
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	52
The growth characteristics of Heyndrickxia sporothermodurans in ultra high temperature (UHT) milk and its inactivation by commonly used sanitation methods	52
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	51
Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution	48
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	43
Microencapsulation upholds biological activities of sheep whey hydrolysates and protects against in vitro gastrointestinal digestion	43
Variation of nutritional and microbiological properties of milk in relation to climate adaptation strategies across dairy production systems in West Africa	42
Editorial Board	37
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	36
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	36
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	36
Editorial Board	36
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yoghurt	35
Editorial Board	34
Editorial Board	34
Editorial Board	34
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	34
Shifts in ovine (Ovis aries) bulk-tank milk microbiota as a function of cold-storage temperature and duration	33
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound	33
Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90	32
Antibodies against spike protein of SARS-CoV-2 variants in bovine whey IgG enriched fraction	31
Editorial Board	30

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	29
Microfiltration of buttermilk: Partitioning of proteins and modelling using a resistance-in-series model	29
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	29
Editorial Board	29
The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks	29
Using detailed milk protein composition to explain variations in rennet gelation properties	29
Editorial Board	29
Interaction of alkaline and acid treatment on the removal of proteinaceous mineral-enriched dairy fouling from UHT treatment	29
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production	28
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produce	27
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]	27
The chemical composition, production technology, authentication, and QC analysis of dried milk	27
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	26
Prevalence of potentially pathogenic and antimicrobial-resistant Escherichia coli in raw milk and dairy products in Egypt	26
Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages	26
Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model	26
Editorial Board	24
Comparison of Peribacillus simplex with Bacillus cereus and Paenibacillus odorifer according to heat resistance and low-temperature growth	24
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	23
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with renne	23
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	23
Technological properties and biological activities of camel α-lactalbumin – A review	23
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests	22
Heat stability of sheep's skim milk: Aggregation and interaction of proteins	22
Effect of compositional variation on physico-chemical and structural changes in infant formula during storage	21
Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese	21
Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups	21
Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk	21
Scientific basis for a milk permeate-based sports drink – A critical review	21
Optimization of conditions for Greek style yogurt acid whey demineralization and its effects on filterability	21
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	21
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS	20
Exploring machine learning algorithms for early prediction of clinical mastitis	20
Effects of protein supplementation strategy and genotype on milk composition and selected milk processability parameters in late-lactation spring-calving grazing dairy cows	20
Detection, virulence genes and antimicrobial resistance of Yersinia enterocolitica in sheep and goat raw milk	20
Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents	20
Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt	19
Lactose mother liquor stream valorisation using electrodialysis	19
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration	19
The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening	19
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering	19
Aflatoxin M1 contamination in different Iranian cheese types: A systematic review and meta-analysis	19
Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt	18
Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 eps gene knockout mutants reduced exopolysaccharide synthesis and immunomodulatory activities	18
Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan	18
Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder	18
High prevalence of multidrug-resistant Campylobacter jejuni in sheep and goats milk in Jordan	18
Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese	18
Preparation of nano-immobilised β-galactosidase using mesoporous silicon dioxide nanoparticles and its efficiency in production of galactooligosaccharides	18
Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	18

Reverse transcriptase loop-mediated isothermal amplification assisted with localized surface plasmon resonance of gold nanorods for viability assessment of Lactobacillus acidophilus in yogurt	18
Structural and functional characterisation of Maillard reaction products from casein-acid hydrolysate-sugars model system using multi-spectroscopic approach	18
Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk	18
Preventive effect on intestinal inflammation and modulation of the microbiota of ‘Nordestino’ donkey milk in experimental DNBS-induced colitis in mice	17
Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk	17
Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses	17
A novel cyclic dipeptide from Lactiplantibacillus plantarum MC39 inhibits proliferation of multidrug-resistant Klebsiella pneumoniae W8 and Enterobacter hormaechei U25	17
The influence of the population of psychrotrophs in raw milk on the characteristics of natural yogurt	17
Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation	16
Detection and tracing of Paucilactobacillus wasatchensis from dairy farm to creamery using N-acetyltransferase (NAT) gene-derived primers	16
Storage stability of model infant formula powders produced under varying wet-mix processing conditions	16
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	16
New sensitive methods for fraud detection in buffalo dairy products	16
Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments	16
Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey	16
Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream	16
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation	16
The cocoon shell-inspired packaging for Mongolian cheese preservation	16
Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese	16
The denaturation of whey proteins in a processed cheese environment	16
Effect of anhydrous milk fat fraction addition to butter on water loss reduction	16
Analysis of peptides and small proteins in preparations of horse milk exosomes, purified on anti-CD81-Sepharose	16
Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep	16
Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties	16
Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution	16
Promoting the appreciation and marketability of artisanal Kochkäse (traditional German cheese): A review	15
Effect of components and heating on rheological properties of custard	15
Association between udder inflammation and glycosidase activities and free sugar levels in bovine milk	15
Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders	15
Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid	15
Exploring consumer attitudes towards whey's health benefits	15
Correlations of goat milk coagulation properties between dams and daughters	15
Assessment of sanitiser efficacy against Staphylococcus spp. isolated from Minas Frescal cheese producers in São Paulo, Brazil	14
Health implication of lactose intolerance and updates on its dietary management	14
Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans	14
High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese	14
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	14
pH-induced changes in β-casomorphin 7 structure studied by 1H nuclear magnetic resonance and Fourier-transform infrared spectroscopy	14
A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment	14
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds	14
Potential influence of the heat stress monitored along the production chain of Grana-type cheese manufacture	14
Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk	14
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	14
Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders	14
Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties	14
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	14
Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink	14
Discovery of lipid biomarkers between bovine colostrum and milk using UHPLC-Q-TOF-MS lipidomics	14
Hay versus silage: Does hay feeding positively affect milk composition?	14
From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey	14
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk	14
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems	13
Physicochemical and sensory characterisation of different yoghurt production methods	13
The impact of temperature on flux, protein transmission and energy usage during microfiltration of skim milk using polymeric membranes	13
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review	13
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates	13
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	13
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics	13
Impact of heat treatment of milk on acid gelation	13
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review	13
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	13
A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems	13
Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions	12
Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1	12
Tandem mass spectrometry tag proteomic analysis of milk and colostrum of Guanzhong dairy goat	12
Developing a method for dry-stressed Cronobacter spp. cells for subsequent sanitiser efficacy testing	12
Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese	12
Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates	12
Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control	12
Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese	12
Progressive freeze concentration of cheese whey for protein and lactose recovery	12
Influence of β-casein genotype on Cheddar cheese making and ripening	12
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	12
The visual measurement of the degree of clumping of dairy powders using photo standards	12
Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review	12
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	12
Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction	11
Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality	11
Effects of milk extracellular vesicles from bovine, human, and caprine origin on rotavirus infectivity in cultured human intestinal cells	11
Thermal inactivation kinetics of Paucilactobacillus wasatchensis SH05 in whole milk	11

Editorial Board	11
Editorial Board	11
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt	11
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	11
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time	11
Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics	11
Influence of calcium depletion and addition on heat stability, buffering capacity, partitioning of minerals and iron binding properties of buffalo milk	11
Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties	11
Aflatoxin M1 binding to bovine α- and κ-caseins demonstrated by surface plasmon resonance	11
The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk	11
Editorial Board	11
Exploring alternative salting methods to reduce sodium content in blue-veined cheeses	11
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk	11
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella	10
Pseudomonas sp. as the causative agent of anomalous blue discoloration in Brazilian fresh soft cheese (Minas Frescal)	10
Matrix metalloproteinase-9 activity in ewes' milk and its relationship to somatic cell counts	10
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	10
Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran	10
Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese	10
Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy	10
Physicochemical changes and age gelation in stored UHT milk: Seasonal variations	10
Dietary intake and food sources of calcium and vitamin D in young children in the Guelph Family Health Study	10
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	10
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses	10
Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese	10
Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties	10
Mozzarella cheese in Italy: Characteristics and occurrence of Listeria monocytogenes and coagulase-positive staphylococci at retail	10
Editorial Board	10
Optimisation of dairy-based media using response surface modelling to increase yields of Lacticaseibacillus rhamnosus promoting an enhanced immune response	10
Analysis of bovine colostrum microbiota at a dairy farm in Ningxia, China	10
Stable isotope ratio analysis for the authentication of milk and dairy ingredients: A review	10
Towards the development of paper analytical devices for testing alkaline phosphatase, starch, and urea in milk	10
Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates	10
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates	10
The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream	10
Editorial Board	10
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	10
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation	10
Hsp60 gene as a reliable target for taxonomical identification and discrimination of Leuconostoc species of dairy origin	10
Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility	10
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach	10
Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product	9
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter	9
The effect of acid whey composition on the removal of calcium and lactate during electrodialysis	9
Insights into factors affecting lactoperoxidase conformation stability and enzymatic activity	9
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	9
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	9
Whey protein microgels for stabilisation of foams	9
Protein valorisation from acid whey – Screening of various micro- and ultrafiltration membranes concerning the filtration performance	9
Detection of the lactic acid bacterial community in small scale white cheese processing facility using shotgun metagenomics and culturomics	9
Identification of peptides from camel milk that inhibit starch digestion	9
Discrimination of milk fermented with different starter cultures by MALDI-TOF MS and REIMS fingerprinting	9
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	9
Effects of conventional processing methods on whey proteins in production of native whey powder	9
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	9
Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey	9
The effect of dephosphorylation on the properties of αS1-casein enriched protein	9
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders	9
Detoxification of aflatoxin M1 in sarshir by viable and nonviable Limosilactobacillus reuteri and Limosilactobacillus rhamnosus: Kinetic, equilibrium and desorption studies	9
Efficacy of a Maillard-type conjugate of whey protein isolate with chitosan as a carrier for a liposomal form of a combination of curcumin and balanced amounts of n-3 and n-6 PUFAs. Part II. Carrier b	9
Tetracycline residues induce carbonylation of milk proteins and alter their solubility and digestibility	9
Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints	9
Potential of milk fat globule membrane's phospholipids and anhydrous milk fat based nanostructured lipid carriers for enhanced bioaccessibility of vitamin D3	9
Characterisation of antibiotic resistant Staphylococcus species and molecular identification of mecA and toxic shock syndrome toxin-1 (tsst-1) genes of Staphylococcus aureus isolates from cows' milk	9
Assembly of artificial casein micelles with sodium hexametaphosphate	9
Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus	9
Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems	9
Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality	9
Heat-induced changes in the sensory properties of milk	8
Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	8
Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil	8
Genomic characterisation of the pathogenicity of Staphylococcus aureus isolates recovered from the cheese chain production	8
Changes in Maillard reaction products, volatile substances and active proteins of goat milk under different heat treatments	8
Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored proc	8
Testing for total bacteria in dairy powder - Comparison of test incubation temperatures (a case study)	8
Molecular characterization and virulence potential of Staphylococcus aureus from raw milk artisanal cheeses	8
Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction	8
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk	8
Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM	8
Comparison of different derivatising reagents in identification of milk metabolites using GC–MS	8
Detecting whey adulteration of powdered milk by analysis of volatile emissions using a MOS electronic nose	8
The effect of bovine diets and stages of lactation on vitamin K content in butter and Cheddar cheese	8
Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments	8
Exploration of microRNAs in butter and their potential influence on human health	8
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	8
Identification and molecular docking of a novel antidiabetic peptide from protamex-camel milk protein hydrolysates against α-amylase and DPP-IV	8
Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk	8
Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes	8
Analysis of CRISPR systems of types II-A, I-E and I-C in strains of Lacticaseibacillus	8
Machine learning for predicting industrial performance: Example of the dry matter content of emmental-type cheese	8
Influence of lactose on the rheological properties of reconstituted casein micelles concentrates	8
Influence of the stretching temperature on the volatile compounds and odour intensity of high moisture mozzarella: A model study	8
Mycobiota of Minas artisanal cheese: Safety and quality	7
Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools	7
Fatty acid and terpenoid profile: A signature of mountain milk	7