Default: International Dairy Journal

ISSN: 0958-6946

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International Dairy Journal Q1 Unclaimed

Elsevier BV Netherlands
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International Dairy Journal is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 134. It has an SJR impact factor of 0,812 and it has a best quartile of Q1. It is published in English.

International Dairy Journal focuses its scope in these topics and keywords: milk, whey, casein, bovine, growth, cheese, lactose, fermentation, protein, dispersions, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -


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International Dairy Journal


SJR Impact factor


H Index


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Total Docs (3 years)


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Citable Docs (3 years)


Cites/Doc (2 years)



Aims and Scope

milk, whey, casein, bovine, growth, cheese, lactose, fermentation, protein, dispersions, developments, characteristics, exopolysaccharideproducing, factors, factor?, fat, formulae, derivatives, dairy, cutting, applications, bacteriaeffect, biosensor, cheddar, colostrum, conditions, conductivity, content, cultures, curd,

Best articles

A multi-component approach to salt and water diffusion in cheese

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A new spectrophotometric assay for native beta-lactoglobulin in raw and processed bovine milk

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Adsorption Behaviour of Whey Proteins Measured by Two Different Methods

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Adsorption of proteins at the lipid-serum interface in milk systems with various lipids

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Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

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Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese

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Analysis of Lactosylated beta-Lactoglobulin by Capillary Electrophoresis

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Aspects of Mineral Bioavailability in Infant Nutrition

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Association of beta-Lactoglobulin and beta-Lactalbumin with the Casein Micelles in Skim Milk Heated in an Ultra-high Temperature Plant

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Calcium in Food Fortification Strategies

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Calorimetric studies of interactions between beta-lactoglobulin and phospholipids in solutions

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Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation

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Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation

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Changes in plasmin-plasminogen-plasminogen activator system in milk from Italian Friesian herds

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Characterization of a cold-gelling whey protein concentrate

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Characterization of dairy emulsions by forward lobe laser light scattering - Application to milk and cream

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Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95ºC

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Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses

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Correlation between colloidal properties of ice cream mix and ice cream

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Dairy starter cultures

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Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of beta-Lactoglobulin

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Determination of butanoic acid in milk fat and fat mixtures containing milk fat

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Dictionary of dairy terminology

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Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples

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