International Journal of Dairy Science Research is dedicated to disseminate the international original research on all aspect of dairy science and technology. The scopes of the journal include, but not limited to, the following topic areas: animal husbandry, the physiology, biochemistry and endocrinology of lactation, milk production, composition, preservation, processing and separation, microbiology, enzymology, biotechnology, bioengineering, biotechnology and food science, analytical techniques, flavor and off flavor development, properties of milk proteins and other components, dairy products such as cheese, fermented milks and spreads, the use of milk products in other foods and the development of methods relevant to these subjects, nutritional and human health implications of milk components or dairy products, milk production, feeding, cow health and other aspects of on-farm milk production. In addition to original research articles, short communications/ notes, concise and current review articles are also welcome. All contributions shall be rigorously refereed and selecting on the basis of quality and originality of the work as well as the breadth of interest to readers
