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.
《国际乳品杂志》发表了乳品科学和技术、沟通质量、基于假设的研究和与更广泛的国际乳品界相关的评论方面的重大进展。在这一范围内，对牛奶和乳制品的科学和技术以及乳制品的营养和健康方面进行了研究；该杂志特别关注应用研究及其与乳制品行业的接口。期刊的报道范围包括以下内容，这些内容直接适用于乳品科学和技术：?牛奶成分的化学和理化性质?微生物学、食品安全、酶学、生物技术?加工和工程?乳剂科学、食品结构和质地?原材料质量和对相关产品的影响?风味和非风味开发?乳制品成分的技术功能和应用?感官和消费科学?分析技术?牛奶成分或乳制品对人体健康影响的营养和实证国际乳品杂志不发表有关牛奶生产、动物健康和其他方面的农场牛奶生产的论文，除非与乳品技术、人类健康或最终产品质量有明确的关系。
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