OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Dairy Technology is 4. 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 2021-04-01 to 2025-04-01.)

Article	Citations
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry	80
	32
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	32
	29
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
Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means	18
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	18
Optimisation of consolidation and whey drainage during the process of Paneer pressing	18
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
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
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
Issue Information	13
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	12
A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation	12
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	11
	11

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
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
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
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
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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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
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
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
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
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
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
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
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	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
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