Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
by Alessandra Casagrande Ribeiro, Felipe Alves de Almeida, Mariana Medina Medeiros, Bruna Ribeiro Miranda, Uelinton Manoel Pinto and Virgínia Farias Alves
 
Sustainable Approaches in Whey Cheese Production: A Review
by Thomas Bintsis and Photis Papademas
 
pH, the Fundamentals for Milk and Dairy Processing: A Review
by Tugce Aydogdu, James A. O’Mahony and Noel A. McCarthy
 
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
by Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo
 
Seasonal Study of Aflatoxin M1 Contamination in Cow Milk on the Retail Dairy Market in Gorgan, Iran
by Hadi Rahimzadeh Barzoki, Hossein Faraji, Somayeh Beirami, Fatemeh Zahra Keramati, Gulzar Ahmad Nayik, Zahra Izadi Yazdanaabadi and Amir Sasan Mozaffari Nejad
 
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers
by Eleni C. Pappa and Efthymia Kondyli
 
Cheese and Milk Adulteration: Detection with Spectroscopic Techniques and HPLC: Advantages and Disadvantages
by Manos C. Vlasiou
 
Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities
by Kritika Gaba and Sanjeev Anand
 
Essential Oil Supplementation in Small Ruminants: A Review on Their Possible Role in Rumen Fermentation, Microbiota, and Animal Production
by Mariangela Caroprese, Maria Giovanna Ciliberti, Rosaria Marino, Antonella Santillo, Agostino Sevi and Marzia Albenzio
 
Identification and Characterisation of Spore-Forming Bacteria in Bovine Raw Milk Collected from Four Dairy Farms in New Zealand
by Tanushree B. Gupta and Gale Brightwell
Views Article
pH, the Fundamentals for Milk and Dairy Processing: A Review
by Tugce Aydogdu, James A. O’Mahony and Noel A. McCarthy
Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
by Alessandra Casagrande Ribeiro, Felipe Alves de Almeida, Mariana Medina Medeiros, Bruna Ribeiro Miranda, Uelinton Manoel Pinto and Virgínia Farias Alves
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
by Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo
Milk Quality and Economic Sustainability in Dairy Farming: A Systematic Review of Performance Indicators
by Vitaliano Fiorillo and Biagio Maria Amico
Current Updates on Limosilactobacillus reuteri: Brief History, Health Benefits, Antimicrobial Properties, and Challenging Applications in Dairy Products
by Emília Maria França Lima, Maria Eduarda Marques Soutelino, Adriana Cristina de Oliveira Silva, Uelinton Manoel Pinto, Svetoslav Dimitrov Todorov and Ramon da Silva Rocha
Sustainable Approaches in Whey Cheese Production: A Review
by Thomas Bintsis and Photis Papademas
Dystocia in Dairy Cows and Heifers: A Review with a Focus on Future Perspectives
by Angeliki Tsaousioti, Athina Basioura, Anastasia Praxitelous and Georgios Tsousis
How Visual Design in Dairy Packaging Affects Consumer Attention and Decision-Making
by Aura Lydia Riswanto, Seieun Kim, Angellie Williady, Youngsam Ha and Hak-Seon Kim
Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya
by Betty A. Ogwaro, Hazel Gibson, Dave J. Hill and Elizabeth A. O’Gara
How to Keep Lactose Avoiders Healthy
by Zlatina Chengolova, Petar Shentov, Radina Ivanova and Reni Syarova
Downloads Article
pH, the Fundamentals for Milk and Dairy Processing: A Review
by Tugce Aydogdu, James A. O’Mahony and Noel A. McCarthy
Sustainable Approaches in Whey Cheese Production: A Review
by Thomas Bintsis and Photis Papademas
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
by Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo
Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
by Alessandra Casagrande Ribeiro, Felipe Alves de Almeida, Mariana Medina Medeiros, Bruna Ribeiro Miranda, Uelinton Manoel Pinto and Virgínia Farias Alves
Milk Quality and Economic Sustainability in Dairy Farming: A Systematic Review of Performance Indicators
by Vitaliano Fiorillo and Biagio Maria Amico
Meta-Analysis of Dietary Supplementation with Seaweed in Dairy Cows: Milk Yield and Composition, Nutrient Digestibility, Rumen Fermentation, and Enteric Methane Emissions
by José Felipe Orzuna-Orzuna, Alejandro Lara-Bueno, Germán David Mendoza-Martínez, Luis Alberto Miranda-Romero, Gabriela Vázquez Silva, María Eugenia de la Torre-Hernández, Nallely Sánchez-López and Pedro Abel Hernández-García
Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya
by Betty A. Ogwaro, Hazel Gibson, Dave J. Hill and Elizabeth A. O’Gara
Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics
by Hency Rose, Shiva Bakshi, Prajasattak Kanetkar, Smitha J. Lukose, Jude Felix, Satya Prakash Yadav, Pankaj Kumar Gupta and Vinod Kumar Paswan
Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®
by Giacomo Lai, Margherita Addis, Marco Caredda, Myriam Fiori, Alessio Silvio Dedola, Stefano Furesi and Massimo Pes
Effect of the Heat Exchanger Type on Stirred Yogurt Properties Formulated at Different Total Solids and Fat Contents
by Noémie Lussier, Audrey Gilbert, Daniel St-Gelais and Sylvie L. Turgeon
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