International Dairy Journal (IDJ)

The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles 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.

International Dairy Journal (IDJ) is :-

• International, Peer-Reviewed, Open Access, Refereed, Applied Microbiology and Biotechnology, Food Science, Chemistry and physico-chemical properties of milk constituents, Microbiology, food safety, enzymology, biotechnology, Processing and engineering, Emulsion science, food structure, 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, dairy product chemistry, dairy processing, microbiology, nutrition, sensory science, and final product quality , Online or Print , Monthly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 0958-6946, E-ISSN: 1879-0143, Established: 1991, Impact Factor: 3.4
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE