Journal Title：International Dairy Journal

The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles 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

• Nutrition and substantiation of human health implications of milk components or dairy products

International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

《国际乳业杂志》以与更广泛的国际乳业社区相关的研究文章和批判性评论的形式发表乳制品科学和技术的重大进步。在此范围内，包括牛奶和乳制品的科学技术研究以及乳制品的营养和健康方面的研究；该杂志特别关注应用研究及其与乳制品行业的联系。

该期刊的覆盖范围包括以下内容，直接适用于乳制品科学和技术：

• 牛奶成分的化学和理化性质

• 微生物学、食品安全、酶学、生物技术

• 加工和工程

• 乳化科学、食物结构和质地

• 原材料质量及对相关产品的影响

• 风味和异味发展

• 乳制品原料的技术功能和应用

• 感官和消费者科学

• 奶成分或乳制品对人类健康的影响的营养和证实

国际乳业杂志不发表与牛奶生产、动物健康和农场牛奶生产的其他方面相关的论文，除非与乳制品技术、人类健康或最终产品质量有明确的关系。