The International Dairy Journal publishes significant advancements in dairy science and technology, communicating quality, hypothesis-based research 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 ? Analytical techniques ? 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.

《國(guó)際乳品雜志》發(fā)表了乳品科學(xué)和技術(shù)、溝通質(zhì)量、基于假設(shè)的研究和與更廣泛的國(guó)際乳品界相關(guān)的評(píng)論方面的重大進(jìn)展。在這一范圍內(nèi)，對(duì)牛奶和乳制品的科學(xué)和技術(shù)以及乳制品的營(yíng)養(yǎng)和健康方面進(jìn)行了研究；該雜志特別關(guān)注應(yīng)用研究及其與乳制品行業(yè)的接口。期刊的報(bào)道范圍包括以下內(nèi)容，這些內(nèi)容直接適用于乳品科學(xué)和技術(shù)：?牛奶成分的化學(xué)和理化性質(zhì)?微生物學(xué)、食品安全、酶學(xué)、生物技術(shù)?加工和工程?乳劑科學(xué)、食品結(jié)構(gòu)和質(zhì)地?原材料質(zhì)量和對(duì)相關(guān)產(chǎn)品的影響?風(fēng)味和非風(fēng)味開(kāi)發(fā)?乳制品成分的技術(shù)功能和應(yīng)用?感官和消費(fèi)科學(xué)?分析技術(shù)?牛奶成分或乳制品對(duì)人體健康影響的營(yíng)養(yǎng)和實(shí)證國(guó)際乳品雜志不發(fā)表有關(guān)牛奶生產(chǎn)、動(dòng)物健康和其他方面的農(nóng)場(chǎng)牛奶生產(chǎn)的論文，除非與乳品技術(shù)、人類(lèi)健康或最終產(chǎn)品質(zhì)量有明確的關(guān)系。