Default: International Dairy Journal

ISSN: 0958-6946

Journal Home

Journal Guideline

International Dairy Journal Q1 Unclaimed

Elsevier BV Netherlands
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

International Dairy Journal is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 152. It has an SJR impact factor of 0,726 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,726.

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

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -


- €

Inmediate OA


Embargoed OA

- €

Non OA


International Dairy Journal


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)




No comments ... Be the first to comment!

Aims and Scope

milk, whey, growth, bovine, casein, cheese, fermentation, lactose, protein, dairy, curd, derivatives, developments, characteristics, early, effects, factors, factor?, cutting, affecting, cultures, content, conductivity, colostrum, cheddar, blends, biosynthesis, biosensor, bacteriaeffect, applications,

Best articles by citations

Genetic polymorphism of caseins: a tool to investigate casein micelle organization

View more

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

View more

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

View more

Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate

View more

Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains

View more

Nitrogen and mineral distribution in infant formulae

View more

Effect of Dynamic High Pressure on the Secondary Structure of beta-Lactoglobulin and on its Conformational Properties as Determined by Fourier Transform Infrared Spectroscopy

View more

Identification of the Principal Water-insoluble Peptides in Cheddar Cheese

View more

Thermal stability of skim milk with protein content standardized by the addition of ultrafiltration permeates

View more

Sensory properties of hard cheese: Identification of key attributes

View more

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

View more

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

View more

Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

View more

The Curd-forming Properties of Milk as Affected by the Action of Plasmin

View more

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

View more

Proteolysis of beta-lactoglobulin and beta-casein by pepsin in ethanolic media

View more

Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

View more

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

View more

Freezing of whey protein concentrate solutions and its effect on protein functionality indicators

View more

Electrical conductivity as a tool for analysing fermentation processes for production of cheese starters

View more

Microencapsulation of volatiles by spray-drying in whey protein-based wall systems

View more

Yeasts associated with Danablu

View more

Calcium in Food Fortification Strategies

View more

Structural organization of the goat casein micelle: effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition

View more