International Dairy Journal

Article	Citations
Milk protein coagulation under gastric conditions: A review	73
Probiotic viability in yoghurt: A review of influential factors	69
The microbiota of dairy milk: A review	61
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins	51
Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems	46
Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review	45
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity	45
Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia	44
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios	41
Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties	40
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese	40
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	37
Comparative major oligosaccharides and lactose between Chinese human and animal milk	36
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk	36
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix	36
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate	35
Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders	35
Evolution of the bovine milk fatty acid profile – From colostrum to milk five days post parturition	33
Heat-induced denaturation and bioactivity changes of whey proteins	30
Whey proteins and peptides in health-promoting functions – A review	30
The impact of multiple-species starters on the peptide profiles of yoghurts	29
Heat induced inactivation of microorganisms in milk and dairy products	28
Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities	28
Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk	28
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation	28

Fermented mare milk product (Qymyz, Koumiss)	28
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt	27
Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics	26
Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives	26
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk	26
In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio	26
Colour assessment of milk and milk products using computer vision system and colorimeter	26
Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution	26
The effect of caseins on the stability and whipping properties of recombined dairy creams	26
Impact of herbage proportion, animal breed, lactation stage and season on the fatty acid and protein composition of milk	26
Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser	25
Rennet coagulation of heated milk: A review	25
Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review	24
Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese	24
Multiplex real-time PCR coupled with sodium dodecyl sulphate and propidium monoazide for the simultaneous detection of viable Listeria monocytogenes, Cronobacter sakazakii, Staphylococcus aureus and S	24
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk	24
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate	24
α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion	24
Lactic acid bacteria isolated from equid milk and their extracellular metabolites show great probiotic properties and anti-inflammatory potential	23
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	23
Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics	23
The relationship between milk somatic cell count and cheese production, quality and safety: A review	23
Molecular characterisation of methicillin-resistant (MRSA) and methicillin-susceptible (MSSA) Staphylococcus aureus isolated from bovine subclinical mastitis and Egyptian raw milk cheese	23
Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt	23
Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins	23
Relationship between casein micelle size, protein composition and stability of UHT milk	22
Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics	22
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses	22
Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis	22
Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures	22
Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture	21
Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese	21
Heat-induced inactivation of enzymes in milk and dairy products. A review	21
Impacts of heat-induced changes on milk protein digestibility: A review	21
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream	21
Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes	21
Evaluation of production of Cheddar cheese from micellar casein concentrate	20
Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes	20
Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk	20
The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk	20
Constituent fouling during heat treatment of milk: A review	20
The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein	20
Effect of 2′-fucosyllactose supplementation on intestinal flora in mice with intestinal inflammatory diseases	20
Quantitative multivalent binding model of the structure, size distribution and composition of the casein micelles of cow milk	20
Analysis of the perception and behaviour of consumers regarding probiotic dairy products	20
Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review	20
Exploring machine learning algorithms for early prediction of clinical mastitis	20
Effect of chia seed mucilage as stabiliser in ice cream	19
Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains	19
Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry	19

The effect of triacylglycerol and fatty acid composition on the rheological properties of butter	19
A novel colorimetric sensor using aptamers to enhance peroxidase-like property of gold nanoclusters for detection of Escherichia coli O157:H7 in milk	19
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review	19
Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components	19
Future of dairy farming from the Dairy Brain perspective: Data integration, analytics, and applications	19
Impact of heat treatment of milk on acid gelation	19
A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses	18
Authentication of β-casein milk phenotypes using FTIR spectroscopy	18
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction	18
Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk	18
Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins	18
Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy	18
Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid	18
Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India	18
Heat-induced changes in the sensory properties of milk	18
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review	18
Influence of thermal processing on the physicochemical properties of bovine lactoferrin	17
Heat-induced changes in milk salts: A review	17
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties	17
Variable selection coupled to PLS2, ANN and SVM for simultaneous detection of multiple adulterants in milk using spectral data	17
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)	17
Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometri	17
Fabrication and characterisation of whey protein isolate–propolis–alginate complex particles for stabilising α-tocopherol-contained emulsions	17
Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?	17
Digestive differences in immunoglobulin G and lactoferrin among human, bovine, and caprine milk following in vitro digestion	17
Impact of protease and lipase activities on quality of Swedish raw milk	17
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk	16
Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates	16
Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream	16
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders	16
Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses	16
Simultaneous enumeration of Cronobacter sakazakii and Staphylococcus aureus in powdered infant foods through duplex TaqMan real-time PCR	16
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams	16
Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels	15
Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers	15
Antiviral effects of human milk oligosaccharides: A review	15
Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties	15
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches	15
Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage	15
Detection of the adulteration of camel milk powder with cow milk by ultra-high performance liquid chromatography (UPLC)	15
Analytical assessment of the intensity of heat treatment of milk and dairy products	15
The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels	15
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception	15
The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink	15
Current practices with commercial scale bovine lactoferrin production and alternative approaches	15
Fatty acid composition and stereospecificity and sterol composition of milk fat from different species	15
The impact of high effective electrodialytic desalination on acid whey stream at high temperature	15
Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions	15
Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin	14
Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield	14
Cream cheese: Historical, manufacturing, and physico-chemical aspects	14
Comparative evaluation of cheese whey microbial composition from four Italian cheese factories by viable counts and 16S rRNA gene amplicon sequencing	14
The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening	14
Composition and variability of phospholipids in Chinese human milk samples	14
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms	14
Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique	14
Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows	14
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk	14
The effect of pre-treatment of protein ingredients for infant formula on their in vitro gastro-intestinal behaviour	14
Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres	14
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract	14
Physicochemical changes and age gelation in stored UHT milk: Seasonal variations	14
Microbiological quality and safety of raw milk from direct sale in northern Germany	14
β-Casein variants differently affect bulk milk mineral content, protein composition, and technological traits	13
Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs)	13
Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique	13
Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products	13
Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk	13
Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares	13
β-Casein monomers as potential flavonoids nanocarriers: Thermodynamics and kinetics of β-casein-naringin binding by fluorescence spectroscopy and surface plasmon resonance	13
Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey	13
Effect of heat treatments on camel milk proteins – A review	13
The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality	13
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	13
Comparison of bovine milk oligosaccharides in native North European cattle breeds	13
Thermal and storage properties of milk fat globules treated with different homogenisation pressures	13
High effective electrodialytic whey desalination at high temperature	13
Effect of heating milk on whey protein denaturation and cheese-making properties	13
Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus	13
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	13

Effects of lactose-free and low-lactose dairy on symptoms of gastrointestinal health: A systematic review	13
Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening	12
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques	12
Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles	12
The effect of acid whey composition on the removal of calcium and lactate during electrodialysis	12
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound	12
Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese	12
Identification, phylogenetic characterisation and proteolytic activity quantification of high biofilm-forming Pseudomonas fluorescens group bacterial strains isolated from cold raw milk	12
Quantitative analysis of fat and protein concentrations of milk based on fibre-optic evaluation of back scattering intensity	12
Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese	12
Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese	12
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	12
Single particle tracking as a new tool to characterise the rennet coagulation process	12
Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection	12
Impact of conjugation with maltodextrin on rheological properties of sodium caseinate	12
Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition	12
Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt	12
Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella	11
Commercial milk discrimination by fat content and animal origin using optical absorption and fluorescence spectroscopy	11
Thermal processing of buffalo milk – A review	11
Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans	11
Hydrolysis of whey lactose: Kluyveromyces lactis β-galactosidase immobilisation and integrated process hydrolysis-ultrafiltration	11
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems	11
Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses	11
Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility	11
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese	11
Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders	11
Immobilisation of β-galactosidase onto double layered hydrophilic polymer coated magnetic nanoparticles: Preparation, characterisation and lactose hydrolysis	11
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt	11
Polar lipid, ganglioside and cholesterol contents of infant formulae and growing up milks produced with an alpha lactalbumin-enriched whey protein concentrate	11
Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture	11
Modulatory properties of Lactobacillus paracasei fermented milks on gastric inflammatory conditions	11
Technological challenges in production of camel milk cheese and ways to overcome them – A review	11
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter	11
Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt	11
Signature probiotic and pharmacological attributes of lactic acid bacteria isolated from human breast milk	11
Comprehensive analysis of lactoferrin N-glycans with site-specificity from bovine colostrum using specific proteases and RP-UHPLC-MS/MS	11
Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures	11
Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt	11
Formation of biogenic amines in the cheese production chain: Favouring and hindering factors	11
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production	11
Traditional dairy fermented products in Central Asia	11
Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures	11
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	11
Predictors of functional dairy product consumption among Iranian consumers	11
The application of lactose in sports nutrition	11
CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions	10
Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties	10
Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions	10
MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream	10
Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques	10
Binding of calcium to l-serine and o-phospho-l-serine as affected by temperature, pH and ionic strength under milk processing conditions	10
Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints	10
Scientific basis for a milk permeate-based sports drink – A critical review	10
Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time	10
A combined targeted/untargeted screening based on GC/MS to detect low-molecular-weight compounds in different milk samples of different species and as affected by processing	10
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions	10
Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese	10
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses	10
Mycobiota of Minas artisanal cheese: Safety and quality	10
Fatty acid and terpenoid profile: A signature of mountain milk	10
The bovine colostrum and milk metabolome at the onset of lactation as determined by 1H-NMR	10
Factors affecting the creaming of human milk	10
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage	10
Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration	10
Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria	10
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese	10
Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy	10
Effect of calcium chloride addition on properties of acid-rennet gels	10
Protective effect of bovine lactoferrin against Cronobacter sakazakii in human intestinal Caco-2/TC7 cells	10
Discovery of lipid biomarkers between bovine colostrum and milk using UHPLC-Q-TOF-MS lipidomics	9
Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?	9
Mathematical approach to lipid oxidation of goat infant formula powder	9
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)	9
Influence of various ingredients on mineral bioaccessibility in infant formula and whole milk	9
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts	9
Quantification of lactose and lactulose in hydrolysed-lactose UHT milk using capillary zone electrophoresis	9
Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems	9
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration	9
Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption	9
Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts	9
Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses	9
Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions	9
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder	9
The heat resistance of spores from biofilms of Bacillus cereus grown in tryptic soy broth and milk	9
Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties	9
Calcium effect on the swelling behaviour and stability of casein microparticles	9
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	9
Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder	9
Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing	9
Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk	9
Enzymatically cross-linked skim milk powder: Enhanced rheological and functional properties	9
Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides	9
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach	9
Effects of conventional processing methods on whey proteins in production of native whey powder	9