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INTERNATIONAL DAIRY JOURNAL
ISSN：0958-6946

INTERNATIONAL DAIRY JOURNAL

INT DAIRY J
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：约12.0个月
新锐分区：农林科学2区
年发文量：211
影响因子：3.4
JCR分区：Q2

基本信息

《国际乳品杂志》以研究文章和评论的形式发表与更广泛的国际乳品界相关的乳品科学和技术的重大进展。在这一范围内，包括奶和奶制品的科学技术研究以及乳制品的营养和健康方面的研究;该杂志特别关注应用研究及其与乳制品行业的联系。该杂志的内容包括以下直接适用于乳制品科学和技术的内容：·牛奶成分的化学和物理化学性质·微生物学、食品安全、酶学、生物技术·加工和工程学·乳化科学、食品结构和质地·原料质量及其对相关产品的影响·风味和异味开发·乳制品成分的技术功能和应用·感官和消费科学·牛奶成分或乳制品的营养和人类健康影响的证实国际乳制品杂志不发表与牛奶生产、动物健康和农场牛奶生产的其他方面有关的论文，除非与乳制品技术、人类健康或最终产品质量有明确的关系。
0958-6946SCIE/Scopus收录
3.4
点击查看最新影响趋势>
2.9
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学2区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区
否
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q2
73/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q2
77/182
126
211
点击查看年发文量趋势图>
10%较易约12.0个月-工程技术-食品科技
8.8%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
96.21%20.7%1.01%
CiteScore：7.40
SJR：0.849
SNIP：1.123
学科类别分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science
Q1
74 / 404
大类：Agricultural and Biological Sciences
小类：Applied Microbiology and Biotechnology
Q2
35 / 128

期刊高被引文献

Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.005
Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.009
Lactoferrin as a nutraceutical protein from milk, an overview
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.09.004
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.09.010
Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.011
Potential applications of dairy whey for the production of lactic acid bacteria cultures
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.06.012
Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.013
Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.020
Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.11.006
Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.012
Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.016
Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.003
Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.013
Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.015
Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.04.015
Production of low-dosage lactose milk using lactase immobilised in hydrogel
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.12.004
Proteolysis in Danish blue cheese during ripening
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.017
Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.008
Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.104538
Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.11.009
Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.06.002
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.003
Physically and chemically modified starches as texturisers of low-fat milk gels
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.007
X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.104547
Rennet coagulation and calcium distribution of raw milk reverse osmosis retentate
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.03.010
Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.002
Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.10.001
Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.11.014
Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.001
Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.009
Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.018
Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.005
Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.11.012
Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.104552
Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.008
Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.06.006
Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.104544
Influence of unit operations on immunoglobulins and thermal stability of colostrum fractions
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.02.007
Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.11.010
Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt
来源期刊：International Dairy JournalDOI：10.1016/j.idairyj.2019.104554
Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.08.006
Occurrence and identification of spore-forming bacteria in skim-milk powders
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.004
Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.006
Innovative improvement of Shanklish cheese production in Lebanon
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.10.005
Quantification of major milk oligosaccharides in a range of formulated milk powder products using high performance liquid chromatography-multi reaction monitoring-mass spectrometry
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.03.001
Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.014
Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2018.12.001
Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.05.019
Species-specific real-time PCR assay for enumeration of Anoxybacillus flavithermus and Geobacillus stearothermophilus spores in dairy products
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.01.015
The analysis of vitamin B12 in milk and infant formula: A review
来源期刊：International Dairy JournalDOI：10.1016/J.IDAIRYJ.2019.104543

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2026年3月发布（新锐分区）
大类学科小类学科Top期刊综述期刊
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3区
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农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
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否