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Society of Dairy Technology

International Journal of Dairy Technology

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This journal, published in association with Wiley-Blackwell, ranks amongst the leading dairy journals published worldwide and is the Society's flagship.

This Journal publishes original research papers submitted from all over the world, consistent with its growing international standing. These contributions are scrupulously peer reviewed, and also scrutinised by the Scientific Editorial Team and the Publications Committee. 

The Journal also contains non-research contributions, embracing both review articles and more general papers of a technical or commercial nature presented at the Society's Symposia and Conferences.

Members can access the Journal by clicking here.  You will need your Wiley log-in and password (not your Society one).  If you have lost or forgotten this please email

Available now: Journal Virtual Issue "Whey Protein Technology".  All articles are free to access and to access them click here.

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Membership Benefits

Reduced delegate rates for attending the Society's Symposia and events

Electronic access to the International Journal of Dairy Technology including all back copies

Access to our electronic publications including "The Handbook of Dairy Technology" and Cutting cheese with wires

Available on members page, A History of Whey Protein Concentrate Development by Julian Price of Volac International Ltd

As a Member of the Society of Dairy Technology, you are entitled to a 35% discount on virtually all print books available from our publishing partner, Wiley. To learn more and start saving visit the members only section of the Society webpage.

Member Newsletters both electronic and paper.  If you wish to read a recent newsletter they are available in the members area.

Access to the membership directory

Contact point for, and source of information on, dairy technical issues.  Consultants are listed on the resources page

Check out our resources pages for careers in Dairy Science and Technology

Read what our members say about being part of the Society.  Click  here

Mintel have created a discount code for SDT members.  This applies to their Dairy Drinks, Milk and Cream, Cheese and Ice Cream Report.  The code can be found on the members page of this website.

Annual Dinner, 27th July 2015 To be held on the Monday of Nantwich International Cheese Show, when our speaker will be Nigel White of the British Cheese Board.  Come and celebrate the graduation of our latest group of Eden Foundation Degree students and see who will win the Best student Project award and the Student(s) contributing the most to the Society. BOOK NOW! Closing date for booking 8th July 2015

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About the Society

Founded in 1943, the Society of Dairy Technology (SDT) is at the forefront of the dairy and food industries.The Society is the recognised professional body fostering scientific and technological developments in the dairy industries of the United Kingdom and the Republic of Ireland. Whilst its many members are predominantly from these two countries, it also has wider international representation through overseas members drawn from other EU countries and further afield.

Our purpose is to advance professional development and recognition through knowledge transfer and networking.


I hope that we shall meet many of you at events during the coming year. 

The presentation from the Invitational Lecture by Dr Kieran Kilcawley of Teagasc Research Centre on the Chemistry of Cheese Flavour, held on 27th July is now available in the Members area. Also available in general resources is a page of data on the change in the dairy industry of England and Wales during the period 1971-2015.  This is part of a presentation by Nigel White at the Annual Dinner.


Future events (click on hyperlink for more information):

Annual Dinner: Date for 2016 to be announced

Autumn Symposium, November 11th 2015, Askham Bryan College, York

Date for your dairy! The 2016 Spring Conference will be held on 12th and 13th April and will be held at the University of Reading with a theme of Probiotics.

Papers from our Spring Conference Future in Focus: The Dairy Industry in a post-Quota world, are now available to members via the members section of this site and to guests via the guest page.  If you are not a member and want to access these, please complete a membership application and send with payment to  Once accepted you will be given full access to all of our member benefits!

Presentations from our Southern Ireland Section Workshop event on Dairy Industry Competitiveness are also available on the members section along with those from our Spring Conference.  The Annual Report for this year is also available to view in the Publications section (Other Publications)

Annual Dinner: Reaseheath College, 27th July 2015 Sponsored by 

The Annual Dinner, held to coincide with Nantwich International Cheese Show, will once more celebrate the graduation of this year's Eden students.  In addition, we shall host, in conjunction with the Food Department at the College, an afternoon event which will include tours of the dairy production centre.  Why not take the opportunity to combine both events.  Sorry there is NO accommodation available at the College. Applications close at 4.00 pm 9th July

Technical Publications

Newest title in the series: 
Edited by Koon Tong Teh, Steve Flint, John Brooks and Geoff Knight
July 2015.  Hardcover and ebook available
Member price: £91
Non-member price £130
 Milk and Dairy Products as Functional Foods (1444336835) cover image
by Ara Kanekanian (Editor)
May 2014, Hardcover (E-book also available)
Member price: £91.00
Non-member price:£130.00 / €155.42
Membrane Processing: Dairy and Beverage Applications (1444333372) cover image
Title: Membrane Processing: Dairy and Beverage Applications
Editor: A Y Tamime
ISBN: 9781444333374
Format: 370 pages
Member price: £104.00
Non-member price:


Processed Cheese and Analogues (1405186429) cover image
Title: Processed Cheese and Analogues
Editor: A Y Tamime
ISBN: 9781405186421
Format: 368 pages
Member price: £104.00
Non-member price:


Title: Milk Processing and Quality Management
Editor: A Y Tamime
ISBN: 9781405145305
Format: 344 pages
Member price: £112.00
Non-member price:


Title: Dairy Fats and Related Products
Editor: A Y Tamime
ISBN: 9781405150903
Format: 344 pages
Member price: £116.00
Non-member price: £145.00
Title: Dairy Powders and Concentrated Products
Editor: A Y Tamime
ISBN: 9781405157643
Format: 408 pages
Member price: £116.00
Non-member price: £145.00
Title: Technology of Cheesemaking
Editor: Barry A Law, A Y Tamime
ISBN: 9781405182980
Format: 512 pages
Member price: £108.00
Non-member price: £135.00
Title: Cleaning-in-Place
Editor: A Y Tamime
ISBN: 9781405155038
Format: 272 pages, 89 illustrations
Member price: £116.00
Non-member price: £145.00
Title: Structure of Dairy Products
Editor: A Y Tamime
ISBN: 9781405129756
Format: 320 pages, 145 illustrations
Member price: £116.00
Non-member price: £145.00
Title: Brined Cheeses
Editor: A Y Tamime
ISBN: 9781405124607
Format: 344 pages, 103 illustrations
Member price: £116.00
Non-member price: £145.00
Title: Fermented Milks
Editor: A Y Tamime
ISBN: 9780632064588
Format: 280 pages, 97 illustrations
Member price: £116.00
Non-member price: £145.00
Title: Probiotic Dairy Products
Editor: A Y Tamime
ISBN: 9781405121248
Format: 232 pages, 46 illustrations
Member price: £116.00
Non-member price: £145.00

Free Content

Extended Shelf Life milk processing forms an important part of the UK and European liquid milk product portfolio, the Society of Dairy Technology have always maintained a keen interest in this area and have put together a selection of relevant papers to accompany the Society’s conference held on the subject.

Extended shelf-life milks in North America: a perspective

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