OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Dairy Technology is 5. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	184
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	47
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	39
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	36
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	29
Structural formula and concentration of glycerylphosphorylethanolamine ( GPE ) in cow colostrum	26
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	25
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	23
Solubility of lactose‐free milk powders: Influence of protein content, incorporation of UF permeate and maltodextrin	22
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	20
The milk metabolome and its potential utilisation for enhanced dairy processing	20
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	19
Editor's Choice article for September 2025	19
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	18
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	18
Distribution of mycotoxins during manufacture and storage of cheeses – A review	18
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	17
Review of the applications of metabolomics approaches in dairy science: From factory to human	17
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	15
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	14
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	13
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	13
Distribution of radiocaesium (¹³⁷Cs) and radiopotassium (⁴⁰K) during the cheese production	13
Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates	13
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	12

Characteristics of low‐fat whipped cream containing protein‐based fat replacers	12
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	12
Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications	12
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	12
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	11
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	11
80th anniversary of the Society for Dairy Technology	11
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	11
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	11
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	10
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	10
Valorisation of cheese whey for ectoine production by Halomonas neptunia	10
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	10
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	10
Functional characterisation of buffalo milk protein co‐precipitate	10
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	10
	9
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Impact of fortification with white willow ( Salix alba ) bark on the rheological properties, syneresis and colour of nonfat set‐type yoghurt	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	9
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Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	9
Effects of including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk	9
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	9
Heat processing and energy efficiency in dairy product manufacture	9
Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet‐induced micellar casein concentrate	9
The unrevealed microbiota of traditional white cheese: Between benefit and risk	9
Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Issue Information	8
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	8
Comparison of casein glycations induced by lactose and lactulose	8
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	8
Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates	8
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	8
Editorial	8
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	8
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
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Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1 ‐mediated inhibition of	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	7

Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	7
	6
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	6
Recent advances in whey processing and valorisation: Technological and environmental perspectives	6
Structural and thermodynamic properties of a novel butter analogue via synergistic fractionation and oleogelation of milk fat	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Different effects of the methods of administering lactoferrin, IGF‐1 and IgG from bovine colostrum to rabbits based on the cytokine communication network	6
Editor's Choice article for March 2026	6
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	6
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	6
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	6
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	6
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Journal News and Editor's Choice Article for May 2024	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	6
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	6
Use of biosensor technology in analysing milk and dairy components: A review	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	5
Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions	5
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	5
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Abstracts of Papers Presented at the Society of Dairy Technology 80^th Anniversary Conference: Digitalisation of Processing in the Dairy industry at University College Cork, Ireland 22/11/23	5
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	5
Issue Information	5
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
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Machine learning methods for the prediction of milk fatty acid content	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	5
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	5
Antimicrobial resistance and virulence profiles of Enterococcus spp. isolated from raw milk of different animal species in Türkiye	5
Effects of NarX / NarL two‐component system on stress tolerance and biofilm formation in	5
Special issue ‘The 10th Conference on China Dairy Science and Technology’	5
Guidance for submitting research on previously unreported cheeses	5
Editorial	5