Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622] by Akarca, Gökhan, Atik, Azize, Atik, İlker, Denizkara, Ayşe Janseli

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Corrigendum to “Effect of casein-whey ingredient blends on the protein stability of model infant formulas” [International Dairy Journal, 138 (2023), 105531] by Mc Entee, Sinead A., Murphy, Eoin G., Lawless, Fergal N., Kelly, Alan L., McCarthy, Noel A.

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Corrigendum to from lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey [International Dairy Journal 147 (2023) 105785] by Schubert, Christina, Hock, Theresa, Hinrichs, Jörg, Atamer, Zeynep

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Corrigendum to ‘Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation’ [International Dairy Journal 96 (2019) 93–97] by Ransmark, Eva, Svensson, Birgitta, Svedberg, Ingrid, Göransson, Anders, Skoglund, Tomas

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Corrigendum to “Development of a novel single-tube SYBR Green real-time PCR assay for simultaneous detection of Brucella spp. and Listeria monocytogenes by melt curve analysis” [International Dairy Journal 145 (2023) 105737] by Arun Prince Milton, A., Prasad, M.C.B., Momin, Kasanchi M., Bhuvana Priya, G., Hussain, Zakir, Das, Samir, Ghatak, Sandeep, Sen, Arnab

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Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese” [International Dairy Journal 140 (2023) 105610] by Li, Hongjuan, Wu, Yifei, Hou, Dongyu, Zhao, Shujing, Li, Dan, Wang, Xiaopeng, Li, Hongbo, Yu, Jinghua

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Foreword: 25th anniversary of the International Dairy Journal by Huppertz, Thom

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Corrigendum to “Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures” [International Dairy Journal 118 (2021) 105048] by Schiffer, Simon, Vannieuwenhuyse, Lara, Susianto, Chrisanty, Hartinger, Martin, Kulozik, Ulrich

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Corrigendum to “The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study” [International Dairy Journal 111 (2020) 104816] by Salek, Richardos Nikolaos, Černíková, Michaela, Lorencová, Eva, Pachlová, Vendula, Kůrová, Vendula, Šenkýřová, Jana, Buňka, František

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Foreword: Special issue from the 5th International Dairy Journal Cheese Ripening Symposium, Dublin, 11–13th April 2016 by McSweeney, P.L.H., Guinee, T.P.

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Corrigendum to “Quantification of lactose and lactulose in hydrolysed-lactose UHT milk using capillary zone electrophoresis” [International Dairy Journal 106 (2020) 104710] by de Oliveira Neves, Leandra N., Leal de Oliveira, Marcone A.

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Corrigendum to “Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health” [International Dairy Journal 92 (2019) 37–49] by Hageman, Jeske H.J., Danielsen, Marianne, Nieuwenhuizen, Arie G., Feitsma, Anouk L., Dalsgaard, Trine K.

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Corrigendum to ‘Thermally induced milk fouling: Survival of thermophilic spore formers and potential of contamination’ [International Dairy Journal 101 (2020) 104582] by Wedel, Carolin, Konschelle, Theresa, Dettling, Anna, Wenning, Mareike, Scherer, Siegfried, Hinrichs, Jörg

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Corrigendum to “Effects of temperature and concentration on particle size in a lactose solution using dynamic light scattering analysis” [International Dairy Journal 61 (2016) 205–210] by Pisponen, Anna, Mootse, Hannes, Poikalainen, Väino, Kaart, Tanel, Maran, Uko, Karus, Avo

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International Dairy Journal in the forefront – Improving efficiency in the review process by Jelen, P.

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Corrigendum to “Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins” [International Dairy Journal 35 (2014) 75–80] by Shi, Jing, Luo, Yongkang, Xiao, Yang, Li, Zheng, Xu, Qian, Yao, Minjing

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Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449] by Glibowski, Pawel

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The next decade of International Dairy Journal in the electronic age of scientific publishing by Jelen, P., Dejmek, P., Everett, D., Kelly, A., Roupas, P., Smith, D., Coolbear, T.

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International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus by Jelen, Paul, Dejmek, Petr, Everett, David, Kelly, Alan, Roupas, Peter, Smith, David, Wouters, Jan, Coolbear, Tim

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Erratum to “Milk minerals and the metabolic syndrome”: [International Dairy Journal 16 (2006) 1399–1407] by Scholz-Ahrens, Katharina E., Schrezenmeir, Jürgen

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