The International Dairy Journal publishes original, refereed research papers and critical reviews that advance scientific knowledge
of all aspects of dairy science and technology. Within this scope, the journal pays particular attention to applied research and its
interface with the dairy and food industries.The journal ... click here for full Aims & Scope
The International Dairy Journal publishes original, refereed research papers and critical reviews that advance scientific knowledge
of all aspects of dairy science and technology. Within this scope, the journal pays particular attention to applied research and its
interface with the dairy and food industries.
The journal provides a platform for the communication of research in dairy science
that is of significant relevance to the broader international community, including the research and development of dairy and allied products
from milk of bovine and non-bovine species.
The journal's coverage includes:
– Biosynthesis, chemistry and physico-chemical
properties of milk constituents
– Microbiology, enzymology, biotechnology and bioengineering
– Dairy engineering
and new developments in processing
– Relevant emulsion science, food structure and texture
– Raw material quality
and effect on relevant products
– Flavour and off flavour development
– Product development and usage of dairy ingredients
in other foods
– Relevant sensory science/consumer studies
– Analytical techniques
– Nutritional and human
health implications of milk components or dairy products
International Dairy Journal does not publish papers related to
milk production, feeding, cow health and other aspects of on-farm milk production.
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Editor-in-Chief Contact the Editor
P. Jelen
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