International Journal of Dairy Technology

Article	Citations
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	80
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	32
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Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	29
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	26
World food safety day 7 June 2023	24
Editorial	19
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Optimisation of consolidation and whey drainage during the process of Paneer pressing	18
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	18
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Cover Image	17
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	17
Whey protein‐derived peptides improve blood profile and enhance muscular endurance in mice	16
The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design	15
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	14
Understanding the causes and consequences of variability in the compositional quality of milk	14
Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase	14
Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase	14
Issue Information	13
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	12
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	12
Antioxidant, lipase and ACE‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates	11
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	11

Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese	11
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	11
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	11
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Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol	10
Assessment of bovine milk fatty acids using miniaturised near infrared spectrophotometer	10
Molecular surveillance of Toxoplasma gondii in raw milk and Artisan cheese of sheep, goat, cow and water buffalo origin	10
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	10
Traceability in the Indian dairy industry: Concept and practice	10
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	10
The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan	10
Positive effect of Limosilactobacillus plantarum grx16 on nonalcoholic fatty liver disease in rats	9
Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk	9
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Issue Information	9
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	9
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics	9
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy	9
Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control	9
Tolerance of enterobacteria isolated from raw goat milk to sanitisers applied in the food industry	9
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	9
Fatty acid composition comparison between colostrum and mature milk in buffaloes	8
Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation	8
Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with m	8
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)	8
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	8
Monitoring the microbiological and chemical hazards of dairy products in China	8
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	8
Raman confocal microscopy to assess changes in cheddar cheese during maturation	8
Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas	7
The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages	7
Examination of the impact of using lactose or permeate for protein standardisation of skimmed milk on viscosity characteristics during evaporation	7
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	7
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	7
Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclu	7
Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions	7
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking	7
Effect of casein genetic variants and glycosylation on bovine milk foaming properties	7
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder	7
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion	7
Antihypertensive effects of the Limosilactobacillus reuteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats	7
Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties	7
Antibacterial activity and antioxidant capacity of dairy kefir beverages	7
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing	7
Synthesis and stability analysis of papain‐functionalized gold nanoparticles (P‐AuNPs) for the colorimetric detection of mercury in milk	6
Application of lactobionic acid in ice cream production	6
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	6
Understanding and Improving the Functional and Nutritional Properties of milk. Edited by Professor ThomHuppertz and Professor TodorVasiljevic. Burleigh Dodds Science Publishing Limited, Cambridge, UK.	5

The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	5
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 puffs	5
Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese	5
Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis	5
The migration and degradation of N‐(1,3‐dimethylbutyl)‐N′‐phenyl‐p‐phenylenediamine from rubber hoses in milk lines	5
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	5
Issue Information	5
Review of the applications of metabolomics approaches in dairy science: From factory to human	5
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels	5
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates	5
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	5
Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation	5
Effects of differences in whey composition on the physicochemical properties of whey butter	5
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	4
Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments	4
Issue Information	4
Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder	4
Journal News and Editor's Choice Article for May 2024	4
Occurrence of aerobic bacterial endospores in dried dairy ingredients	4
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	4
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics	4
Variation of six bioactive milk proteins from milk from Chinese commercial dairy farms: Effect of season, farm, breed and udder health status	4
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	4
Concentration and probabilistic health risk of polychlorinated biphenyls in cheese samples collected from Tehran, Iran	4
Dioxins and furans in cow milk and dairy products: A review of the scientific literature	4
Use of biosensor technology in analysing milk and dairy components: A review	4
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production	4
Fate of aflatoxin M1 in milk during various processing treatments	4
Obituary: Professor Ashis Kumar Datta (1954–2023)	4
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	4
SDT Spring Conference 2023 – Heat Processing and Energy Efficiency in Dairy Product Manufacture	4
Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study	4
Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating	4
Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese	4
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	4
Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream	4
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective	4
Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach	4
Combining UHPLC‐HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk	4
Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties	4
Issue Information	4
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	3
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review	3
Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria	3
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes	3
Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses	3
Influence of variation in calcium content on casein micelle stability and techno‐functional properties of buffalo milk	3
Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product	3
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	3
Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties	3
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese	3
Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics	3
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	3
Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines	3
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	3
Occurrence and risk‐related features of Bacillus cereus in fluid milk	3
Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil	3
Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling	3
Distribution of mycotoxins during manufacture and storage of cheeses – A review	3
Milk from species other than cows	3
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	3
Recent advances in whey processing and valorisation: Technological and environmental perspectives	3
The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing	3
A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates	3
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt	3
A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability	3
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception	3
Impact of breeding system transition on camel milk caseins	3
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	3
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	2
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	2
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Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese	2
The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd	2
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	2
Issue Information	2
Editor's Choice Article for May 2023	2
Activity of bacteriophage endolysins LP101_021 and PlyP100 against Listeria monocytogenes for Squacquerone soft cheese decontamination	2
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese	2
Fat content of cream affects the capacity of butter to hold water	2

Issue Information	2
Optimal conditions for the production of exopolysaccharide by Pediococcus acidilactici and impact of the bacterium, its EPS and dextran on the quality of Kariesh cheese	2
Near‐infrared spectroscopy: A possible routine analysis to detect the use of frozen curds in the production of Buffalo Mozzarella cheese	2
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups	2
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review	2
Issue Information	2
Issue Information	2
Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix	2
Abstracts of Papers Presented at the Society of Dairy Technology 80th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23	2
Real‐time measurement of heat stability of skim milk using attenuated total reflectance (ATR)‐FTIR spectroscopy	2
Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture‐based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen‐protected choline	2
Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	2
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula	2
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide	2
Editorial	2
The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders	2
Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production	2
Comparative proteomic and phenotypic changes of LuxS‐mediated hyperosmotic tolerance in Cronobacter malonaticus	2
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Correction to ‘Assessment of ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese’	2
Transcriptome analysis of the response of Lactiplantibacillus plantarumIMAU10120 to infection by phage P2	2
Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt	2
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	2
The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk	1
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	1
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	1
80th anniversary of the Society for Dairy Technology	1
Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes	1
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	1
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?	1
Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS	1
In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour	1
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review	1
β‐Galactosidase: Insights into source variability, genetic engineering, immobilisation and diverse applications in food, industry and medicine	1
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	1
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	1
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	1
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	1
Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid	1
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	1
Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products	1
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture	1
Machine learning methods for the prediction of milk fatty acid content	1
Editorial	1
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	1
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	1
Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams	1
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	1
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese	1
Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese	1
Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud	1
Editorial	1
A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey	1
Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties	1
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study	1
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	1
Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression	1
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	1
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	1
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	1
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder	1
Special issue ‘The 10th Conference on China Dairy Science and Technology’	1
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	1
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Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	1
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	1
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	1
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	1
Editorial	1
Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories	1