International Journal of Dairy Technology

Aims & Scope

The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society.

As indicated in its title, the journal is international in scope.

Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide.

Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.8
2024	2.50

SJR (SCImago Journal Rank)

Year	Value
2024	0.646

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	70

Journal Rank

Year	Value
2024	8923

Journal Citation Indicator

Year	Value
2024	829

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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 Chemical Engineering, 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.

• Biochemistry of cheese ripening

  Citation: 543

  Authors: Paul L H

• Bioactive peptides and lactic fermentations

  Citation: 267

  Authors: RICHARD J, BRIAN A

• Salting and the role of salt in cheese

  Citation: 248

  Authors: T P

• Heat stability of milk

  Citation: 242

  Authors: Harjinder

• Cultured dairy products: an overview of their gelation and texture properties

  Citation: 223

  Authors: John A

• Recent advances in milk clotting enzymes

  Citation: 220

  Authors: MANDY, DORIS, HARALD

• Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

  Citation: 205

  Authors: Marco, Fabio, Carlo G

• The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

  Citation: 194

  Authors: G.

• Rheological quality and stability of yog‐ice cream with added inulin

  Citation: 189

  Authors: G, G, C M, V, C S

• Functional milks and dairy beverages

  Citation: 182

  Authors: BARBAROS H, HUSEYIN AVNI

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