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 2021-12-01 to 2025-12-01.)

Article	Citations
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	135
Monitoring the microbiological and chemical hazards of dairy products in China	39
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	30
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese	29
The milk metabolome and its potential utilisation for enhanced dairy processing	27
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	22
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	22
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	21
Issue Information	20
Structural formula and concentration of glycerylphosphorylethanolamine (GPE) in cow colostrum	20
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	20
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	18
Editor's Choice article for September 2025	18
Review of the applications of metabolomics approaches in dairy science: From factory to human	18
Seasonal microbial dynamics influence on the biochemical identity of artisanal colonial cheese from southern Brazil during ripening	17
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	17
Calcium‐induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products	17
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	17
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	16
Distribution of mycotoxins during manufacture and storage of cheeses – A review	16
	16
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	16
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	15
Biofilm and microstructure of small ruminant skin used in making traditional dairy products	15
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	14

Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating	14
Distribution of radiocaesium (¹³⁷Cs) and radiopotassium (⁴⁰K) during the cheese production	14
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	14
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	14
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	13
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	13
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	13
80th anniversary of the Society for Dairy Technology	12
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	12
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	12
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	11
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	11
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk	11
Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability	11
Raman confocal microscopy investigation of dairy‐relevant model oil in water emulsions and impact of emulsifier and temperature variation	11
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	11
Valorisation of cheese whey for ectoine production by Halomonas neptunia	10
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	10
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	10
Functional characterisation of buffalo milk protein co‐precipitate	10
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Heat processing and energy efficiency in dairy product manufacture	9
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
	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
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
	9
Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Comparison of casein glycations induced by lactose and lactulose	9
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	8
Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	8
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	8
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	8
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
	7
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	7
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	7
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	7
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	7
Optimisation of consolidation and whey drainage during the process of Paneer pressing	7
Issue Information	7
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	7
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	7
Sodium caseinate‐encapsulated propolis nanoparticles: Designing, production and characterisation	7
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Editorial	7

Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	6
Streptococcus agalactiae suppresses milk protein synthesis in bovine mammary epithelial cells via PGK1 ‐mediated inhibition of	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Journal News and Editor's Choice Article for May 2024	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Changes in flavour and aroma compounds of ultra‐high‐temperature processed and aseptic‐filled milk caused by storage conditions (temperature and duration)	6
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound	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
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	6
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	6
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	6
Special issue ‘The 10th Conference on China Dairy Science and Technology’	5
The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant	5
Characterisation of extracellular vesicles properties and miRNAs profiles in Brown Swiss milk	5
Health‐promoting potentials of milk protein hydrolysates: A comparative analysis of camel, cow and donkey resources	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5
	5
Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
A study of Candida albicans from raw bovine milk: Phenotypic and molecular characterisation, evaluation of the thermotolerance and the effects on pH	5
Editorial	5
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese	5
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk	5
Genetic variation in bovine milk proteins: Implications for functional and nutritional properties	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	5
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	5
Guidance for submitting research on previously unreported cheeses	5
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	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
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	5
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	5
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability	5
Machine learning methods for the prediction of milk fatty acid content	5
Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024)	5
Editorial	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
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	5
Use of biosensor technology in analysing milk and dairy components: A review	5