International Journal of Dairy Technology

The International Journal of Dairy Technology publishes original papers or review articles covering topics that are at the interface between current research in dairy science and the needs of technologists and others working in the food industry. Consequently it is read by laboratory-based scientists working in universities or research institutes, as well as those working within an industrial environment. Submitted papers are welcomed from all parts of the world and, after peer-reviewing, the Editors will pass the papers to well known reviewers in different countries. Every attempt is made to secure publication of an approved paper within 12 months. Topics addressed cover the many and diverse subjects that together comprise dairy technology. Some examples of papers with this specialist emphasis include the influence of temperature on the chemical components of milk, the gelation characteristics of concentrated milks, the microbiology of ultra-high-temperature (UHT) processes, leak detection in plate-heat exchangers and the microbiology of, and consumer reactions to, different varieties of cheese and fermented milk products. In addition, review articles are invited on a wide range of relevant subjects, such as the role of non-starter bacteria in cheese maturation, or the changing market for whey proteins in Greece. The journal also publishes 'Millennium Contributions', which are a series of short articles on any topical aspect of dairy science and technology, e.g. legal and labelling aspects, new analytical techniques or important commercial or marketing innovations.