International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 17. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Monitoring the microbiological and chemical hazards of dairy products in China143
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors43
The milk metabolome and its potential utilisation for enhanced dairy processing32
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR29
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation27
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream23
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography21
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese21
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum21
Issue Information20
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation19
Review of the applications of metabolomics approaches in dairy science: From factory to human18
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties18
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening17
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk17
Editor's Choice article for September 202517
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products17
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese17
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