- ISSN: 09586946
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International Dairy Journal (Individual Journal)
Description:
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 – Technological functionality and usage of dairy ingredients in dairy and non dairy 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, unless there is a clear relationship to dairy technology, human health or final product quality. Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services . Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
