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International Journal of Dairy Technology is a peer-reviewed journal published by Wiley, covering Probiotics and Fermented Foods, Meat and Animal Product Quality, Proteins in Food Systems.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." International Journal of Dairy Technology 12 (3): 45–58.
Formats any DOI in International Journal of Dairy Technology style. No sign-up. |
| Publishes research in | Probiotics and Fermented Foods Meat and Animal Product Quality Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Milk Quality and Mastitis in Dairy Cows |
| ISSN | 1364-727X |
| Citation impact (2-yr) | 2.1 |
| h-index | 89 |
| i10-index | 1,407 |
| Total citations | 56,863 |
| Article processing charge | $3,760 |
| Top institutions publishing here | University of Reading |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism…
Milk proteins contain regions within their primary structures that encrypt for many latent biological activities. The beneficial health effects associated with some fermented dairy products may, in part, be attributed to the release of bioactive peptide sequences during the fermentation process. Peptides displaying opioid, mineral binding, cytomodulatory and hypotensive activities, for example, have been identified…
Salt levels in cheese range from ∼0.7% (w/w) in Swiss‐type to ∼6% (w/w) in Domiati. Salt has three major functions in cheese: it acts as a preservative, contributes directly to flavour, and is a source of dietary sodium. Together with the desired pH, water activity and redox potential, salt assists in cheese preservation by minimizing…
