《國際乳品技術(shù)雜志》在全球主要乳品期刊中排名靠前，是該協(xié)會的旗艦。正如其標題所示，該期刊在范圍內(nèi)是國際性的。《國際乳品技術(shù)雜志》每季度出版一期，包含原創(chuàng)論文和評論文章，內(nèi)容涉及基礎(chǔ)乳品研究與全球現(xiàn)代乳品行業(yè)面臨的實際技術(shù)挑戰(zhàn)之間的接口。討論的主題涵蓋了各種乳制品技術(shù)、世界各地不同乳制品的生產(chǎn)以及食品應(yīng)用乳制品原料的開發(fā)。該雜志還包括書評和社會研討會上發(fā)表的論文。這本著名期刊的內(nèi)容是由國際領(lǐng)先的數(shù)據(jù)庫摘錄的。《國際乳品技術(shù)雜志》感興趣的主題包括：生產(chǎn)所有類型的乳制品：牛奶(從不同的動物物種)、殺菌和UHT產(chǎn)品，奶酪和其它培養(yǎng)奶制品，牛奶脂肪產(chǎn)品(如奶油、奶油、無水牛奶脂肪、冰激凌)，集中和干乳制品、分餾乳制品成分，制定營養(yǎng)產(chǎn)品含有乳制品成分(如嬰兒配方奶粉、膳食替代品)。乳制品加工技術(shù)和工程的進展，例如新技術(shù)的開發(fā)和驗證、不同加工變量的影響、工藝動力學(xué)、分離科學(xué)、納米技術(shù)、封裝、乳液穩(wěn)定性、廢物管理、成本降低和可持續(xù)加工。新產(chǎn)品開發(fā)：例如具有附加值和/或可能的健康益處的乳制品，包括添加益生菌或益生元、微量營養(yǎng)素、抗氧化劑、植物提取物等，牛奶蛋白質(zhì)的新用途，乳制品廢物的利用，以及降低脂肪、糖（如乳糖）和鹽含量。質(zhì)量控制和分析技術(shù)，例如生化、物理化學(xué)、流變學(xué)、香料化合物、酶、微生物、感官、安全性、加速穩(wěn)定性、熱物理、膠體以及營養(yǎng)成分。消費者接受度（例如在健康和功能益處、風(fēng)味、口感、外觀、質(zhì)量、安全等方面）。

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.The Journal also contains book reviews and papers presented at the Society's symposia.The contents of this prestigious journal are abstracted by the leading international databases.Subjects of interest for the International Journal of Dairy Technology include:The production of all types of dairy products: milk (from different animal species), HTST and UHT products, cheese and other cultured milk products, milk fat products (e.g. cream, butter, anhydrous milk fats, ice cream), concentrated and dried dairy products, fractionated dairy ingredients, and formulated nutritional products containing dairy ingredients (e.g. infant formula, meal replacers).Advances in dairy processing technology and engineering, e.g. the development and validation of new technologies, the influence of different processing variables, process kinetics, separation science, nanotechnology, encapsulation, emulsion stability, waste management, cost reduction, and sustainable processing.New product development: e.g. dairy foods with added value and/or possible health benefits, including the addition of probiotics or prebiotics, micronutrients, antioxidants, plant extracts, etc., novel uses of milk proteins, utilisation of dairy waste products, and reduction of fat, sugar (e.g., lactose) and salt levels.Quality control and analytical techniques, e.g. biochemical, physico-chemical, rheological, flavour compounds, enzymic, microbiological, sensory, safety, accelerated stability, thermophysical, colloidal, plus nutritional composition,Consumer acceptance (e.g. in terms of health and functional benefits, flavour, mouthfeel, appearance, quality, safety, etc.)