The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation. JDS has been ranked number 2 in impact factor in the Agriculture, Dairy and Animal Science category of the Journal Citation Reports® 2012, published by Thomson Reuters, with an impact factor of 2.564.
A change in breakfast routine may provide benefits for the management of type 2 diabetes, according to a new study published in the Journal of Dairy Science. H. Douglas Goff, Ph.D., and the team of scientists from the Human ...
Aug 20, 2018
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Polyphenols found in tea manifest anti-cancer effects but their use is limited by poor bioavailability and disagreeable taste. A new study in the Journal of Dairy Science finds that when epigallocatechin gallate (EGCG), the ...
Dec 19, 2013
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As the COVID-19 pandemic continues to claim lives around the world, dairy scientists may have a surprising role to play. In a new report published in the Journal of Dairy Science, scientists from the University of Michigan ...
Feb 28, 2022
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Raw milk quality isn't compromised when tanker trucks sit empty and uncleaned for hours between loads, according to new research at Oregon State University.
Mar 2, 2018
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There has been much interest in the potential for using probiotic bacteria for treating skin diseases and other disorders. Japanese researchers have now found that milk that has been fermented using a probiotic dairy starter ...
Oct 14, 2014
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Adding oilseed to a cow's diet can significantly reduce the harmful saturated fat found in its milk without compromising the white stuff's nutritional benefits, according to research by the University of Reading.
Apr 16, 2014
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Americans are drinking less milk, but dairy consumption is at an all-time high. Make sense? It does when you break it down by type of dairy product.
Nov 13, 2020
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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical ...
Jun 11, 2015
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Milk consumption has been linked to improved health, with decreased risks of diabetes, metabolic syndrome, and colon cancer. A group of scientists in Sweden found that lactoferricin4-14 (Lfcin4-14), a milk protein with known ...
Oct 3, 2012
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Consumer demand for dairy foods has changed during the COVID-19 pandemic, with increased demand for foods that can be easily stored and maintain quality over time. In a new report published in the Journal of Dairy Science, ...
May 13, 2022
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