Dairy products are defined as any food products that are developed from milk including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. In some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milks, ice cream, and condensed milk. OMICS Group International is one of the leading Open Access Publishers which is running 700+ peer-reviewed journals. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. Advances in dairy Research is one of the best open access, globally maiden journal with the wide range of area that deals with Dairy Research, Dairy Farming, Dairy products, Milk Analysis, Animal breeding, Dairy animal Production, UHT Processes and Biotechnology, Biochemistry of dairy milk and to introduce various forms of technological developments. Advances in dairy Research is among the top Open Access journals which publish the articles related to Dairy Products. Advances in dairy Research provide a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.
Last date updated on June, 2014