Advances in dairy Research
Open Access

Dairy Products Open Access Journals

Dairy products are defined as any food products that are developed from milk including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. In some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milks, ice cream, and condensed milk. Dairy research journal explores the recent trends and technologies came into existence in recent days. It helps all researchers and scientists to change the pace of this industry. Publishes original scientific research and reviews on all aspects of dairy science including: animal husbandry; the physiology biochemistry and endocrinology of lactation; milk production composition preservation processing and separation; biotechnology and food science; properties of milk proteins and other components; dairy products such as cheese fermented milks and spreads; relevant studies in bacteriology enzymology and immunology the use of milk products in other foods; and the development of methods relevant to these subjects.