Dairy Science & Technology publishes peer-reviewed original articles, notes, and review papers on all aspects of dairy science and technology, i.e. microbiology, biochemistry, physico-chemistry, transformation procedures and nutritional qualities of milk and dairy products, including milk from bovine or non-bovine species and human milk. Papers related to milk production are not in the scope of the journal, unless there is a clear relationship to dairy technology, human health or final product quality. Special issues dedicated to scientific meetings in the fields are also proposed.
This international journal was first issued in 1921 titled Le Lait . The whole back collection can be consulted at INRA journal archives for Le Lait