这本国际期刊，于1921年首次以“牛奶”发行。-提供同行评审的原创文章、笔记和评论-在科学会议上提出特殊问题-涵盖乳制品科学技术的各个方面，包括乳制品和乳制品的微生物学、生物化学、物理化学、转化程序和营养方面，包括来自牛或非牛品种的乳制品和母乳。乳制品科学技术是国家农学研究所（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)