International Dairy Journal

Description:

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The International Dairy Journal publishes original, refereed research papers and critical reviews on all aspects of dairy science and technology. Within this scope, the journal pays particular attention to applied research and to the interface of the dairy and food industries. The journal provides a truly international forum for the communication of research in dairy science, including the research and development of dairy and allied products. The journals 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; milk assembly - Flavour and off flavour development - Milk from non-bovine species - Product development and usage of dairy ingredients in other foods - Relevant sensory science/consumer studies - Analytical, nutritional, environmental and legal subjects