The International Journal of Dairy Technology, the IJDT is published on behalf of the Society of Dairy Technology. It ranks highly among the leading Dairy Journals published worldwide, and is the flagship of the Society. Published quarterly, it peer-reviews original research papers on Dairy Science and Technology, submitted from all over the world. The Journal also contains non-research papers of a technical/commercial nature presented at the Society's Symposia and Conferences, and includes news about Society events, such as meetings and reports on the activities of the Sections. The contents of this prestigious journal are abstracted by the leading international databases.

Topics addressed include:

• the influence of temperature on the chemical components of milk
• the gelation characteristics of concentrated milks
• the microbiology of UHT processes
• properties of fermented milk
• the microbiology of cheese
• consumer reactions to different varieties of cheese

TopHighlights

Most frequently downloaded articles in International Journal of Dairy Technology:

The potential therapeutic benefits of consuming 'health-promoting' fermented dairy products: a brief update
P Itsaranuwat, K S H Al-Haddad, R K Robinson

Dairy enzymology
L Stepaniak

Biochemistry of cheese ripening
P McSweeney

Cheese technology
N Y Farkye

Health stability of milk
H Singh

Cultured dairy products: an overview of their gelation and texture properties
J A Lucey