International Dairy Journal

The International Dairy Journal publishes significant advancements in dairy science and technology, communicating quality, hypothesis-based research and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.

The journal's coverage includes the following, where directly applicable to dairy science and technology:
Chemistry and physico-chemical properties of milk constituents
Microbiology, food safety, enzymology, biotechnology
Processing and engineering
Emulsion science, food structure, and texture
Raw material quality and effect on relevant products
Flavour and off-flavour development
Technological functionality and applications of dairy ingredients
Sensory and consumer sciences
Analytical techniques
Nutrition and substantiation of human health implications of milk components or dairy products