《國際乳品雜志》發(fā)表了乳品科學和技術、溝通質量、基于假設的研究和與更廣泛的國際乳品界相關的評論方面的重大進展。在這一范圍內，對牛奶和乳制品的科學和技術以及乳制品的營養(yǎng)和健康方面進行了研究；該雜志特別關注應用研究及其與乳制品行業(yè)的接口。期刊的報道范圍包括以下內容，這些內容直接適用于乳品科學和技術：?牛奶成分的化學和理化性質?微生物學、食品安全、酶學、生物技術?加工和工程?乳劑科學、食品結構和質地?原材料質量和對相關產品的影響?風味和非風味開發(fā)?乳制品成分的技術功能和應用?感官和消費科學?分析技術?牛奶成分或乳制品對人體健康影響的營養(yǎng)和實證國際乳品雜志不發(fā)表有關牛奶生產、動物健康和其他方面的農場牛奶生產的論文，除非與乳品技術、人類健康或最終產品質量有明確的關系。

The International Dairy Journal publishes significant advancements in dairy science and technology, communicating quality, hypothesis-based research 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 ? Analytical techniques ? Nutrition and substantiation of human health implications of milk components or dairy productsInternational 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.