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 2021-08-01 to 2025-08-01.)

Article	Citations
Monitoring the microbiological and chemical hazards of dairy products in China	106
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	35
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream	34
On‐site rapid detection of Listeria monocytogenes in dairy products using smartphone‐integrated device‐assisted ratiometric fluorescent sensors	31
Detecting cow milk in sheep yoghurt by TaqMan real‐time PCR	30
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	23
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	21
Colostrum composition of Karya and Çine Çaparı sheep: Variations in fatty acid and protein profiles during early lactation	21
Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography	20
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics	20
Issue Information	19
Distribution of mycotoxins during manufacture and storage of cheeses – A review	19
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	18
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese	18
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties	16
Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring‐induced crystallisation	16
Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties	16
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	16
Review of the applications of metabolomics approaches in dairy science: From factory to human	16
Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser	15
Distribution of radiocaesium (¹³⁷Cs) and radiopotassium (⁴⁰K) during the cheese production	15
	15
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach	15
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	15
Does a mix of plant‐based dietary fibre affect milk protein true digestibility? An in‐vivo study	15

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
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	14
Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species	14
Microbial dysbiosis in the gut–mammary axis as a mechanism for mastitis in dairy cows	13
Co‐production of galactonic acid and lactobionic acid from cheese whey using recyclable engineered Pseudomonas putida	13
Characteristics of low‐fat whipped cream containing protein‐based fat replacers	13
80th anniversary of the Society for Dairy Technology	12
Functional characterisation of buffalo milk protein co‐precipitate	12
Valorisation of cheese whey for ectoine production by Halomonas neptunia	12
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk	12
Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria	12
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182	12
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams	11
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion	11
Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model	11
Preparation and evaluation of goat cream cheese analogue for phenylketonuria	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
Probiotic effects of human milk‐derived Lactiplantibacillus plantarum M660 on mice with antibiotic‐associated diarrhoea and constipation	11
	10
	10
The World Dairy Situation (2020) Bulletin No. 506/2020, International Dairy Federation (I.N.P.A.), Boulevard Auguste Reyers 70/B, 1030 Brussels, Belgium. Price: (electronic) EUR 600.	10
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability	10
Heat processing and energy efficiency in dairy product manufacture	10
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	9
Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum	9
Comparison of casein glycations induced by lactose and lactulose	9
Editorial	9
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage	9
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile	9
Proteomics profiles of bovine and goat milk fat globule membrane revealed differences on the components and potential functions	9
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups	9
Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae)	9
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	9
Suitability of acid whey for fermented and fresh‐pack cornichon pickle production	9
Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells	9
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage	9
Issue Information	9
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	9
Ability to re‐foam frothed milk at different solid concentrations and their foam structure	9
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex	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
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS	7
Presence of Bacillus species in pasteurised milk and their phenotypic and genotypic antimicrobial resistance profile	7
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	7
Assessment of the ED‐XRF technique to quantify mineral elements in nonlyophilised milk and cheese	7
Sustainable utilisation of salty whey generated during cheese manufacture: A review	7
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism	7
	7
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	7

Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	6
Optimisation of consolidation and whey drainage during the process of Paneer pressing	6
Antibacterial activity and antioxidant capacity of dairy kefir beverages	6
Obituary: Professor Ashis Kumar Datta (1954–2023)	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
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
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	6
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme	6
Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt	6
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light	6
Uncovering phenotypic changes of luxS‐mediated acid tolerance in Cronobacter malonaticus	6
	5
Screening methods for antibiotic residue detection in milk: Recent advances, challenges, and regulations	5
Use of biosensor technology in analysing milk and dairy components: A review	5
Machine learning methods for the prediction of milk fatty acid content	5
Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation	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
High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa proteas	5
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	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
Editorial	5
Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method	5
Special issue ‘The 10th Conference on China Dairy Science and Technology’	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
Recent advances in whey processing and valorisation: Technological and environmental perspectives	5
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	5
Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production	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
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments	5
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin	5