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International Dairy Journal

Resumen/Descripción – provisto por la editorial en inglés

The International Dairy Journal publishes research and critical reviews that advance dairy science and technology, and nutritional and health aspects of dairy foods. Within this scope, the journal pays particular attention to applied research and its interface with the dairy industry.

The journal communicates research in dairy science that is of significant relevance to the broader international community, including the research and development of dairy products from milk of bovine and non-bovine species.

The journal's coverage includes:
• Biosynthesis, chemistry and physico-chemical properties of milk constituents
• Microbiology, enzymology, biotechnology
• New developments in processing and engineering
• Relevant 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
• Relevant sensory science/consumer studies
• Analytical techniques
• Nutrition and substantiation of human health implications of milk components or dairy products

Unless there is a clear relationship to dairy technology, human health or final product quality, International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production.

Benefits to authors
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Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1991 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0958-6946

ISSN electrónico

1879-0143

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

1991-

Cobertura temática

Ingeniería química

Ciencia animal e industria ganadera

Tabla de contenidos

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doi: 10.1016/j.idairyj.2016.01.016

The effect of heat treatment of caprine milk on the composition of cheese whey

Zorana N. Miloradovic; Ognjen D. Macej; Nemanja V. Kljajevic; Snezana T. Jovanovic; Tanja R. Vucic; Igor R. Zdravkovic

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 39-42

doi: 10.1016/j.idairyj.2017.03.002

Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

Bozena Malmgren; Ylva Ardö; Maud Langton; Annika Altskär; Maria G.E.G. Bremer; Petr Dejmek; Marie Paulsson

Pp. 60-75

doi: 10.1016/j.idairyj.2017.05.007

High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions

Hong Cheng; Ru-Gang Zhu; Henriette Erichsen; John Soerensen; Mikael Agerlin Petersen; Leif H. Skibsted

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 166-174

doi: 10.1016/j.idairyj.2017.07.002

A kinetic model for whey protein denaturation at different moisture contents and temperatures

James C. Atuonwu; Joydeep Ray; Andrew G.F. Stapley

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 41-50

doi: 10.1016/j.idairyj.2017.09.005

Temperature effect on formation of advanced glycation end products in infant formula milk powder

Ru-gang Zhu; Hong Cheng; Li Li; Henriette R. Erichsen; Mikael Agerlin Petersen; John Soerensen; Leif H. Skibsted

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1-9

doi: 10.1016/j.idairyj.2017.08.008

Maillard reaction progress in UHT milk during storage at different temperature levels and cycles

Anne Vuholm Sunds; Valentin Maximilian Rauh; John Sørensen; Lotte Bach Larsen

Pp. 56-64

doi: 10.1016/j.idairyj.2018.12.008

The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk

Dorota Martysiak-Żurowska; Małgorzata Puta; Bogumiła Kiełbratowska

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 41-47

doi: 10.1016/j.idairyj.2019.01.005

Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health

Jeske H.J. Hageman; Marianne Danielsen; Arie G. Nieuwenhuizen; Anouk L. Feitsma; Trine K. Dalsgaard

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 37-49

doi: 10.1016/j.idairyj.2019.06.003

How do different cooling temperatures affect the characteristics of set-type yoghurt gel?

Aysun Oraç; Nihat Akın

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 49-56

doi: 10.1016/j.idairyj.2019.104563

Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration

Sara Mohamed Gaber; Anne-Grethe Johansen; Reidar Barfod Schüller; Tove Gulbrandsen Devold; Elling-Olav Rukke; Siv Borghild Skeie

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 104563