《国际乳品技术杂志》在全球主要乳品期刊中排名靠前，是该协会的旗舰。正如其标题所示，该期刊在范围内是国际性的。《国际乳品技术杂志》每季度出版一期，包含原创论文和评论文章，内容涉及基础乳品研究与全球现代乳品行业面临的实际技术挑战之间的接口。讨论的主题涵盖了各种乳制品技术、世界各地不同乳制品的生产以及食品应用乳制品原料的开发。该杂志还包括书评和社会研讨会上发表的论文。这本著名期刊的内容是由国际领先的数据库摘录的。《国际乳品技术杂志》感兴趣的主题包括：生产所有类型的乳制品：牛奶(从不同的动物物种)、杀菌和UHT产品，奶酪和其它培养奶制品，牛奶脂肪产品(如奶油、奶油、无水牛奶脂肪、冰激凌)，集中和干乳制品、分馏乳制品成分，制定营养产品含有乳制品成分(如婴儿配方奶粉、膳食替代品)。乳制品加工技术和工程的进展，例如新技术的开发和验证、不同加工变量的影响、工艺动力学、分离科学、纳米技术、封装、乳液稳定性、废物管理、成本降低和可持续加工。新产品开发：例如具有附加值和/或可能的健康益处的乳制品，包括添加益生菌或益生元、微量营养素、抗氧化剂、植物提取物等，牛奶蛋白质的新用途，乳制品废物的利用，以及降低脂肪、糖（如乳糖）和盐含量。质量控制和分析技术，例如生化、物理化学、流变学、香料化合物、酶、微生物、感官、安全性、加速稳定性、热物理、胶体以及营养成分。消费者接受度（例如在健康和功能益处、风味、口感、外观、质量、安全等方面）。
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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.)
