International Journal of Dairy Technology

Title Publication Date Language Citations
Biochemistry of cheese ripening2004/04/26English421
Salting and the role of salt in cheese2004/04/26English209
Bioactive peptides and lactic fermentations2006/04/21English201
Heat stability of milk2004/04/26English194
Cultured dairy products: an overview of their gelation and texture properties2004/04/26English182
Recent advances in milk clotting enzymes2010/09/17English175
Rheological quality and stability of yog‐ice cream with added inulin2002/05/01English169
Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides2004/04/26English155
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds1997/08/01English155
The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture2005/07/20English152
Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt2002/08/01English127
Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses2003/04/23English119
The formation of thermophilic spores during the manufacture of whole milk powder2007/04/13English118
Antioxidant activity of Cheddar cheeses at different stages of ripening2009/07/13English117
Future outlook for the Irish dairy industry: a study of international competitiveness, influence of international trade reform and requirement for change2008/02/01English114
Functional milks and dairy beverages2010/01/19English114
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids2006/07/17English112
Nisin and its application as a food preservative1990/08/01English110
The nutrition and health benefits of yoghurt2005/01/14English110
Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†2005/01/14English108
Detection of adulteration in milk: A review2016/11/04English104
The measurement and significance of ionic calcium in milk – A review2010/10/21English97
The functional, rheological and sensory characteristics of ice creams with various fat replacers2009/01/14English95
Bioactive peptides in dairy products2011/10/24English94
A review on polyphenols: Classification, beneficial effects and their application in dairy products2018/05/03English86
Nutritional and therapeutic value of fermented caprine milk2010/04/13English86
Effect of yogurt cultures on the survival of bifidobacteria in fermented milks1994/05/01English85
The effects of composition and some processing treatments on the rennet coagulation properties of milk1997/08/01English83
Phospholipids in milk and dairy products1987/02/01English83
Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review2010/06/29English81