INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications. The Journal also contains book reviews and papers presented at the Society's symposia. The contents of this prestigious journal are abstracted by the leading international databases. Subjects of interest for the International Journal of Dairy Technology include: The production of all types of dairy products: milk (from different animal species), HTST and UHT products, cheese and other cultured milk products, milk fat products (e.g. cream, butter, anhydrous milk fats, ice cream), concentrated and dried dairy products, fractionated dairy ingredients, and formulated nutritional products containing dairy ingredients (e.g. infant formula, meal replacers). Advances in dairy processing technology and engineering, e.g. the development and validation of new technologies, the influence of different processing variables, process kinetics, separation science, nanotechnology, encapsulation, emulsion stability, waste management, cost reduction, and sustainable processing. New product development: e.g. dairy foods with added value and/or possible health benefits, including the addition of probiotics or prebiotics, micronutrients, antioxidants, plant extracts, etc., novel uses of milk proteins, utilisation of dairy waste products, and reduction of fat, sugar (e.g., lactose) and salt levels. Quality control and analytical techniques, e.g. biochemical, physico-chemical, rheological, flavour compounds, enzymic, microbiological, sensory, safety, accelerated stability, thermophysical, colloidal, plus nutritional composition, Consumer acceptance (e.g. in terms of health and functional benefits, flavour, mouthfeel, appearance, quality, safety, etc.)