Journal of Dairy Science

We are pleased to inform you that in January 2022, the Journal of Dairy Science (JDS) will become an open access journal.

This means that authors who publish in JDS can make their work immediately, permanently, and freely accessible worldwide. JDS authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work.

The APC for JDS will be USD 3,500. Members of the American Dairy Science Association will receive a discounted price of USD 1,000 for papers submitted through 31 January 2022. Learn more about becoming an ADSA member and receiving a discounted APC. Still have questions? Read the FAQ page for further information.

An official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS publishes original research, invited review articles, and other scholarly work that relates to the production and processing of milk or milk products intended for human consumption. The journal is broadly divided into dairy foods and dairy production sections. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.

A Journal Impact Factor of 4.034 places JDS sixth out of 63 journals in the Agriculture, Dairy, and Animal Science category, which ranks JDS in the first quartile. In 2020, the journal had 66,689 citations to content published in 2018 and 2019. The journal also received its highest five-year Impact Factor (4.354), indicating that articles in JDS continue to be cited well beyond the immediate two-year period following publication. In the Food Science and Technology category, JDS is ranked 40th out of 144 journals, which is in the second quartile.