這本國際期刊，于1921年首次以“牛奶”發(fā)行。-提供同行評審的原創(chuàng)文章、筆記和評論-在科學(xué)會議上提出特殊問題-涵蓋乳制品科學(xué)技術(shù)的各個方面，包括乳制品和乳制品的微生物學(xué)、生物化學(xué)、物理化學(xué)、轉(zhuǎn)化程序和營養(yǎng)方面，包括來自牛或非牛品種的乳制品和母乳。乳制品科學(xué)技術(shù)是國家農(nóng)學(xué)研究所（INRA）的官方出版物。

This international journal, first issued in 1921 as ‘Le Lait ’- Offers peer-reviewed original articles, notes and reviews- Presents special issues on scientific meeting- Covers all aspects of dairy science and technology including microbiology, biochemistry, physico-chemistry, transformation procedures and nutritional aspects of milk and dairy products, including milk from bovine or non-bovine species and human milk.Dairy Science and Technology is an official publication of the Institut National de la Recherche Agronomique (INRA)