JournalTOCs

International Dairy Journal
Journal Prestige (SJR): 1.051

Citation Impact (citeScore): 2
Number of Followers: 4

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0958-6946 - ISSN (Online) 0958-6946
Published by Elsevier

[2906 journals]

Influence of pectin and drying conditions on the structure, stability and
swelling behaviour of casein microparticles
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  Abstract: Publication date: Available online 23 May 2022Source: International Dairy JournalAuthor(s): Jann Schulte, Thomas Pütz, Ronald Gebhardt
Effect of pasteurisation and foaming temperature on the physicochemical
and foaming properties of nano-filtered mineral acid whey
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  Abstract: Publication date: Available online 22 May 2022Source: International Dairy JournalAuthor(s): Nanik Purwanti, Sean A. Hogan, Valentyn A. Maidannyk, Shane Mulcahy, Eoin G. Murphy
Formation of biogenic amines in the cheese production chain: favouring and
hindering factors
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  Abstract: Publication date: Available online 22 May 2022Source: International Dairy JournalAuthor(s): Maria Schirone, Pierina Visciano, Francesca Conte, Antonello Paparella
The chemical composition, production technology, authentication, and QC
analysis of dried milk
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  Abstract: Publication date: Available online 17 May 2022Source: International Dairy JournalAuthor(s): Mohamed A. Farag, Ibrahim Khalifa, Marie Gamal, Ibrahim A. Bakry
Pressure denaturation of β-lactoglobulin: volume changes for genetic
A and B variants
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  Abstract: Publication date: Available online 16 May 2022Source: International Dairy JournalAuthor(s): Karsten Olsen, Vibeke Orlien, Leif H. Skibsted
Phenotypic and genotypic determination of β-lactamase-producing
Escherichia coli strains isolated from raw milk and clinical mastitis
samples, Mashhad, Iran
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  Abstract: Publication date: Available online 11 May 2022Source: International Dairy JournalAuthor(s): Mina Saei, Abdollah Jamshidi, Tayebeh Zeinali, Babak Khoramian
Influence of chymosin type and brine concentration on chemical
composition, texture, microstructural and colour properties of Turkish
white cheeses
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  Abstract: Publication date: Available online 11 May 2022Source: International Dairy JournalAuthor(s): Dilek Türkmen, Zehra Güler
Determination of triacylglycerols in milk fat from different species using
UPLC–Q-TOF–MS
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  Abstract: Publication date: Available online 10 May 2022Source: International Dairy JournalAuthor(s): Emad Karrar, Isam A. Mohamed Ahmed, Thom Huppertz, Fatih Oz, Wei Wei, Xingguo Wang
Effect of heat treatments on camel milk proteins – A review
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  Abstract: Publication date: Available online 6 May 2022Source: International Dairy JournalAuthor(s): Huda Mohamed, Mutamed Ayyash, Afaf Kamal-Eldin
Heat treatment of liquid ultrafiltration concentrate influences the
physical and functional properties of milk protein concentrate powders
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  Abstract: Publication date: Available online 29 April 2022Source: International Dairy JournalAuthor(s): David J. McSweeney, Tugce Aydogdu, Yonas Hailu, James A. O’Mahony, Noel A. McCarthy
Colloidal stabilisation of β-casein enriched whey protein concentrate
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  Abstract: Publication date: Available online 28 April 2022Source: International Dairy JournalAuthor(s): Yonas Hailu, James A. O’Mahony, Mark A. Fenelon, Noel A. McCarthy
Innovative food ingredients based on the milk protein−chitosan complex
particles for the fortification of food with essential lipids
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  Abstract: Publication date: Available online 28 April 2022Source: International Dairy JournalAuthor(s): Sergey Chebotarev, Anna Antipova, Elena Martirosova, Nadezhda Palmina, Daria Zelikina, Maria Anokhina, Natalia Bogdanova, Valery Kasparov, Ekaterina Balakina, Anastasia Komarova, Maria Semenova
The applicability of predictive microbiology tools for analysing Listeria
monocytogenes contamination in butter produced by the traditional batch
churning method
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  Abstract: Publication date: Available online 27 April 2022Source: International Dairy JournalAuthor(s): Kamil Adamczewski, Bogusław Staniewski, Jarosław Kowalik
Whey protein microgels for stabilisation of foams
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  Abstract: Publication date: Available online 26 April 2022Source: International Dairy JournalAuthor(s): Jenna Lee, Elaine Duggan
Corrigendum to ‘Measurement of homogenisation efficiency of milk by
laser diffraction and centrifugation’ [International Dairy Journal 96
(2019) 93–97]
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  Abstract: Publication date: Available online 22 April 2022Source: International Dairy JournalAuthor(s): Eva Ransmark, Birgitta Svensson, Ingrid Svedberg, Anders Göransson, Tomas Skoglund
Supplementing goats’ diet with sainfoin pellets (versus alfalfa)
modifies cheese sensory properties and fatty acid profile
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  Abstract: Publication date: Available online 22 April 2022Source: International Dairy JournalAuthor(s): Ruggero Menci, Bruno Martin, Steffen Werne, Cécile Bord, Anne Ferlay, Amélie Lèbre, Florian Leiber, Matthias Klaiss, Mauro Coppa, Félix Heckendorn
Effect of mixed banana and papaya peel pectin on chemical compositions and
storage stability of Ethiopian traditional yoghurt (ergo)
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  Abstract: Publication date: Available online 19 April 2022Source: International Dairy JournalAuthor(s): Tanje Mada, Ramesh Duraisamy, Abambagade Abera, Fisseha Guesh
Probing the cumulative effects of unit operations and lactose to whey
protein ratios on protein modifications in powdered model infant formula
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  Abstract: Publication date: Available online 16 April 2022Source: International Dairy JournalAuthor(s): Pernille Lund, Freja Mardal, Colin A. Ray, Marianne N. Lund
Effects of heating temperatures and pH of skim milk fortified with milk
protein concentrate on the texture and microstructure of high-protein
yoghurts
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  Abstract: Publication date: Available online 13 April 2022Source: International Dairy JournalAuthor(s): Xinyang Qi, Dasong Liu, Jiajie Yuan, Joe M. Regenstein, Peng Zhou
Effect of γ-irradiation in combination with natural antimicrobial
formulation on microbial inactivation, protein digestibility and quality
of mothers’ milk
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  Abstract: Publication date: Available online 9 April 2022Source: International Dairy JournalAuthor(s): Athishparsuram Serukaluthur Balaji, Zahra Allahdad, Monique Lacroix
The effect of fat replacement by whey protein microcoagulates on the
physicochemical properties and microstructure of acid casein model
processed cheese
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  Abstract: Publication date: Available online 9 April 2022Source: International Dairy JournalAuthor(s): Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska, Konrad Terpiłowski, Jan Małecki, Stanisław Mleko
Proteomic characterisation and phylogenetic derivation of ovine αS1-CN B
and αS1-CN G genetic variants
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  Abstract: Publication date: Available online 9 April 2022Source: International Dairy JournalAuthor(s): Sabrina De Pascale, Simonetta Caira, Giuseppina Garro, Rosalba Mauriello, Andrea Scaloni, Gianfranco Cosenza, Lina Chianese
Fortification of stirred yoghurt with mucilage-free flaxseed and its
physicochemical, microbial, textural and sensory properties
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  Abstract: Publication date: Available online 6 April 2022Source: International Dairy JournalAuthor(s): Sara Basiri, Samaneh Tajbakhsh, Seyed Shahram Shekarforoush
Measurement of pH at high temperature in milk protein solutions
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  Abstract: Publication date: Available online 29 March 2022Source: International Dairy JournalAuthor(s): Tugce Aydogdu, James A. O’Mahony, Noel A. McCarthy
Spray-dried lassi powder: process optimisation using RSM and
physicochemical properties during storage at room and refrigerated
temperature
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  Abstract: Publication date: Available online 23 March 2022Source: International Dairy JournalAuthor(s): Kritika Rawat, Anju Kumari, Rakesh Kumar, Partibha Ahlawat, Sangeeta C. Sindhu
A novel NMR immunosensor based on O-CMCS-targeted Gd probe for rapid
detection of Salmonella anatum in milk
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  Abstract: Publication date: Available online 23 March 2022Source: International Dairy JournalAuthor(s): Xianglin Yue, Junru Sun, Ru Zhao, Jinsheng Zhang
The heat stability of caprine and bovine micellar casein dispersions
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  Abstract: Publication date: Available online 23 March 2022Source: International Dairy JournalAuthor(s): Jiajie Yuan, Dasong Liu, Xiaoyu Peng, Yile Jiang, Yu Gao, Xiaoming Liu, Joe M. Regenstein, Peng Zhou
Can ultrasound treatment replace conventional high temperature short time
pasteurization of milk' A critical review
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  Abstract: Publication date: Available online 22 March 2022Source: International Dairy JournalAuthor(s): Roger K. Abrahamsen, Judith A. Narvhus
Influence of three ultrasound treatments on viability, culturability, cell
architecture, enzymatic activity and metabolic potential of
Lacticaseibacillus paracasei 90
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  Abstract: Publication date: Available online 22 March 2022Source: International Dairy JournalAuthor(s): Guillermo H. Peralta, María D. Milagros Bürgi, Luciano J. Martínez, Virginia H. Albarracín, I. Verónica Wolf, Adrián A. Perez, Liliana Santiago, Erica R. Hynes, Carina V. Bergamini
Bovine milk fatty acid and triacylglycerol composition and structure
differ between early and late lactation influencing milk fat solid fat
content
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  Abstract: Publication date: Available online 21 March 2022Source: International Dairy JournalAuthor(s): Sara Pacheco-Pappenheim, Sine Yener, Roselinde Goselink, Maria Ximena Quintanilla-Carvajal, Hein J.F. van Valenberg, Kasper Hettinga
Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum
or modified atmosphere and stored under retail display conditions
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  Abstract: Publication date: Available online 19 March 2022Source: International Dairy JournalAuthor(s): Maria Govari, Stavros Iliadis, Demetrios Papageorgiou, Dimitrios Fletouris
Reconstituted skim milk: effect of re-dilution after heating concentrated
milk at different pH and temperatures
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  Abstract: Publication date: Available online 17 March 2022Source: International Dairy JournalAuthor(s): Skelte G. Anema, Siew Kim Lee, Henning Klostermeyer
Changes in milk components, amino acids, and fatty acids of Bactrian
camels in different lactation periods
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  Abstract: Publication date: Available online 15 March 2022Source: International Dairy JournalAuthor(s): Yuchen Xiao, Li Yi, Liang Ming, Jing He, Rimutu Ji
Foreword
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  Abstract: Publication date: Available online 27 February 2016Source: International Dairy JournalAuthor(s): Thom Huppertz, Paul Jelen, Wendy Hurp