The Egyptian Journal of Dairy Science (EJDS) is a free-access journal regularly issued by the Egyptian Society of Dairy Science (1972) since 1973 (Two issues yearly). These include articles (original research papers and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. 

The journal's coverage includes the following, were directly applicable to dairy science and technology:

• Chemistry and Physico-chemical properties of milk constituents

• Microbiology, Dairy safety, enzymology, biotechnology

• Processing and engineering

• Emulsion science, dairy structure, and texture

• Raw material quality and effect on relevant products

• Flavour and off-flavor development

• Technological functionality and applications of dairy ingredients

• Sensory and consumer sciences

• Nutrition and substantiation of human health implications of milk components or dairy products

Egyptian Journal of Dairy science does not publish papers related to milk production, animal health, and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health, or final product quality.

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center