International Journal of Dairy Technology

Papers
(The H4-Index of International Journal of Dairy Technology is 15. 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 2021-06-01 to 2025-06-01.)
ArticleCitations
Monitoring the microbiological and chemical hazards of dairy products in China89
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography35
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors33
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues32
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR30
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance29
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation21
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation20
Issue Information19
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics19
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 puffs19
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream19
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk18
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation18
Review of the applications of metabolomics approaches in dairy science: From factory to human17
Distribution of mycotoxins during manufacture and storage of cheeses – A review15
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties15
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese15
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties15
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