Society of Dairy Technology

Huyghebaert, A., de Moor, H., Decatelle, J. 1986. Milk fat chemical modification. In, Milk Fat Production, Technology and Utilization (K.K. Rajah, K.J. Burgess, eds.), Society of Dairy Technology, Huntingdon, pp. 44—62. 

Charteris, W.P. 1995. Physicochemical aspects of the microbiology of edible table spreads. Journal of the Society of Dairy Technology 48 87-96. 

In Great Britain the Journal of Dairy Research and the Journal of the Society of Dairy Technology are standard sources. Germany has several journals devoted to dairy science. An examination of the List of Periodical Literature regularly searched by the staff of the Commonwealth Bureau of Dairy Science (6) reveals that scientific dairy journals appear in about a dozen foreign countries. Naturally papers of dairy interest will also appear in numerous journals of a more general nature. 

Aslim, B., Yuksekdag, Z.N., Sarikaya, E., and Beyatli, Y. 2005. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products. Swiss Society of Food Science and Technology 38 691-694. 

For the publication of original matter and occasional reviews, some papers in dairy chemistry, but not very many, appear in American Chemical Society journals, as also in the Journal of Biological Chemistry, The main publication in the field in this country is the Journal of Dairy Science, Qi the American Dairy Science Association. This, however, covers a very much broader field than chemistry. The Journal of Milk and Food Technology, which is the official organ of the International Association of Milk and Food Sanitarians, is primarily concerned with papers of public health interest. The Journal of the Association of Official Agricultural Chemists contains some reports on analytical methods appertaining to the dairy field. There are also numerous trade magazines in which scientific and technical articles appear from time to time. 

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