International Dairy Journal

期刊简介：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 productsInternational 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.

【译文】《国际乳品杂志》发表与乳品科学和技术相关的重大进展，形式为研究文章和批判性评论，对更广泛的国际乳品社区具有相关性。在这个范围内，包括牛奶和乳制品的科学和技术研究以及乳制品的营养和健康方面；该期刊特别关注应用研究及其与乳制品产业的接口。该期刊的涵盖范围包括以下内容，其中直接适用于乳品科学和技术：• 牛奶成分的化学和物理化学性质• 微生物学、食品安全、酶学、生物技术• 加工和工程• 乳液科学、食品结构和质地• 原材料质量及其对相关产品的影响• 风味和不良风味的发展• 乳制品成分的技术功能和应用• 感官和消费者科学• 牛奶成分或乳制品对人类健康影响的营养和证实。国际乳品杂志不发表与牛奶生产、动物健康和其他农场牛奶生产方面的论文，除非与乳品技术、人类健康或最终产品质量有明确的关系。