International Journal of Dairy Technology
© 2015 Society of Dairy Technology
Edited By: Dr John Tuohy
Impact Factor: 1.099
ISI Journal Citation Reports © Ranking: 2013: 66/123 (Food Science & Technology)
Online ISSN: 1471-0307
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Virtual Issue: Whey Protein Technology
The impetus for a virtual issue on this topic came from a very informative and well attended SDT Spring Conference on the subject of Whey Technology and Utilisation held at Reaseheath College in 2013, which also served as a reminder of the rate of change and scale of innovation that has taken place in whey processing technology, particularly over the past three decades. We are fortunate that these technological developments have been well documented; through research papers and reviews published in past issues of IJDT, in the book Membrane Processing – Dairy & Beverage Applications, published in 2013 as an addition to the SDT Technical book series and expertly chronicled by Julian Price in A History of the Development & Application of Whey Protein Concentrates (WPC), which was also published by the Society in 2013.
Dr John Tuohy