International Dairy Journal

Aims & Scope

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.

The journal's coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • 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 • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.4

SJR (SCImago Journal Rank)

Year	Value
2024	0.849

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	164

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Immunology and Microbiology, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Bioactive peptides: Production and functionality

  Citation: 1303

  Authors: Hannu, Anne

• Key odorants in various cheese types as determined by gas chromatography-olfactometry

  Citation: 619

  Authors: P.M.G., J.O.

• Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

  Citation: 617

  Authors: Yvonne F., Paul L.H., Martin G.

• Encapsulation for preservation of functionality and targeted delivery of bioactive food components

  Citation: 608

  Authors: Paul, Marijke M., Milica, Jan

• Cheese flavour formation by amino acid catabolism

  Citation: 600

  Authors: Mireille, Liesbeth

• Recent advances in cheese microbiology

  Citation: 592

  Authors: Tom P, Nora A, Noelle L, Tim M

• Evaluation of encapsulation techniques of probiotics for yoghurt

  Citation: 591

  Authors: Wunwisa, Bhesh, Hilton

• Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

  Citation: 589

  Authors: David S.

• Yogurt as probiotic carrier food

  Citation: 585

  Authors: Analie, Bennie C

• Whey and whey proteins—From ‘gutter-to-gold’

  Citation: 583

  Authors: Geoffrey W.

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