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 2020-05-01 to 2024-05-01.)

Article	Citations
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective	59
Recent advances in whey processing and valorisation: Technological and environmental perspectives	32
Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese	27
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes	27
Functional role of bioactive peptides with special reference to cheeses	26
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties	26
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage	24
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation	24
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses	23
Cold plasma an emerging nonthermal technology for milk and milk products: A review	23
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt	22
Microbial community dynamics of fermented kefir beverages changes over time	21
Comparison of commercial and traditional kefir microbiota using metagenomic analysis	20
Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits	19
Characterisation of probiotic properties of yeast strains isolated from kefir samples	19
The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt	18
Development and validation of a lateral flow immunoassay for the detection of aflatoxin M1 in raw and commercialised milks	17
Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt	17
Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes	17
A critical review on metabolomic analysis of milk and milk products	16
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt	16
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic	15
Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt	15
Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin	14
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS	14

The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method	13
Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion	13
Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis	13
A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease	12
The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk	12
A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey	12
A study on variability of bioactive proteins in camel (Camelus dromedarius) milk: Insulin, insulin‐like growth factors, lactoferrin, immunoglobulin G, peptidoglycan recognition protein‐1, lysoz	11
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems	11
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing	11
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound	11
Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study	11
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage	10
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	10
Application of infrared spectroscopic techniques to cheese authentication: A review	10
Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture	10
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese	10
Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants	10
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing	9
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas	9
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review	9
Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows	9
Nanoliposomes coencapsulating curcumin and vitamin D₃ produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and a	9
Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration	9
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its phys	9
Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging	9
Potential applications of pulsed electric field in cheesemaking	9
Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate	9
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions	8
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS	8
Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores	8
Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation	8
Application of lactobionic acid in ice cream production	8
Analysis of the Aflatoxin M1 contamination in traditional and commercial cheeses consumed in Yemen	8
Development of global fatty acid models and possible applications	8
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy	8
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study	8
The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese	8
Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria	8
Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties	8
Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics	8
Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods	7
Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment	7
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry	7
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules	7
Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques	7
The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk	7
Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt	7
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition	7
Effect of ‘chlorine‐free’ cleaning of milking equipment on the microbiological quality and chlorine‐related residues in bulk tank milk	7
SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese	7

Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens	7
Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices	7
Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt	7
Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties	6
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk	6
Lactiplantibacillus plantarum L67 probiotics vs paraprobiotics for reducing pro‐inflammatory responses in colitis mice	6
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	6
Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites	6
Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis	6
Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein	6
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images	6
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins	6
The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines	6
A comparative study of the antibacterial properties of milk from different domestic animals	6
Green coffee polyphenols in formulations of functional yoghurt and their quality attributes	6
Raman confocal microscopy to assess changes in cheddar cheese during maturation	6
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders	5
Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane	5
Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers	5
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review	5
Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species	5
Recreating pink defect in cheese with different strains of Thermus bacteria	5
Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk	5
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation	5
Use of biosensor technology in analysing milk and dairy components: A review	5
A review of milk gangliosides: Occurrence, biosynthesis, identification, and nutritional and functional significance	5
Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China	5
Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species	5
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review	5
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues	5