Login
International Journal of Dairy Technology
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 the easiest way to access is to go to the Wiley Online Library homepage at http://onlinelibrary.wiley.com. Click on “Log in/Register” on the top right hand side of the page and use your email address to log in. Then click the “Forgotten Password” link to reset your password.
This journal, published in association with Wiley-Blackwell, ranks amongst the leading dairy journals published worldwide and is the Society's flagship. The 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.
Available now: Journal Virtual Issue "Whey Protein Technology". All articles are free to access and to access them click here.
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" Cutting cheese with wires by Ian McDonald and A History of Whey Protein Concentrate Development by Julian Price
- 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. Recent newsletters are available in the publications area.
- Access to the membership directory
- Access to a wide range of resources include technical resources and careers in Dairy Science and Technology
- 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.
Read what our members say about being part of the Society. Click here
If you wish to join the Society you can join online and pay by card or PayPal. You will be directed to PayPal and if you do not have an account or do not wish to create one, simply click the check out as guest option. Alternatively, if you wish to pay by any other method, email execdirector@sdt.org for forms.
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.
Events
Summer Symposium and Annual Dinner 23rd July 2018, on the eve of the Nantwich International Cheese Awards as usual. Go to Events to find the dedicated page for this event. Companies can book a table and sponsors for this event are welcome - details on the Annual Dinner web page or book now by clicking HERE.
Spring Conference 2018 Presentations for this are now available in the members area. You will need to log in to view these.
Feedback from recent events include: "Thanks for a great event yesterday, look forward to the next one." and "First SDT event the other day and won't be my last. Really good current information for what I am working on". I hope that we shall meet many of you at events during the coming year.
Presentations from our events are available to members via the members section of this site and to non-members who attended the events via the guest page. If you are not a member and want to access these, please complete a membership application either online where you can pay by card and get immediate access, or in hard copy and send with payment to execdirector@sdt.org. Once accepted you will be given full access to all of our member benefits!
News from the SDT
Members wishing to add news can email execdirector@sdt.org
The Brian Peacock Award for the Dairy Technologist of the Year will be awarded at the Annual Dinner on 23rd July. Nominations can be made to execdirector@sdt.org using the form available by clicking HERE
Roll of Honour of recipients of SDT awards is now available to view in the news section or by clicking HERE
Mike Lewis will be holding two workshops on dairy processing: one on heat treatment and one on food engineering. Further details can be found in the Learning Area of the website.
Read the latest Newsletter online Go to publications to find the newsletters and they are all listed.
Membership subscriptions were due on 1st July. If you pay by direct debit you need take no further action. If you pay by any other method and your subscription is due, you will have received an email with a link to payment by card. BACS and cheque payments are also accepted. You will need to know your log in details to renew by card!
The second edition of "Probiotic Dairy Products" has just been published. See below for more detail and click on the link to purchase at member discount.
New! We have added a "job finder" tab to our resources page. Companies can advertise vacancies here for a minimal charge by emailing execdirector as above.Check it out!
President's Ramblings: Taken from our Newsletter these can be read by clicking HERE
New! Training courses can be advertised on a new section of our learning page. Details of training courses and e-learning provided by Holchem can be found on this page. Contact execdirector for further information on how to advertise your courses here.
Technical Publications
| Title: | Membrane Processing: Dairy and Beverage Applications |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781444333374 |
| Format: | 370 pages |
| Member price: | £91.00 |
| Non-member price: |
£137.00 |
| Title: | Processed Cheese and Analogues |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405186421 |
| Format: | 368 pages |
| Member price: | £106.50 |
| Non-member price: |
£143.00 |
| Title: | Milk Processing and Quality Management |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405145305 |
| Format: | 344 pages |
| Member price: | £109.00 |
| Non-member price: |
£168.00 |
| Title: | Dairy Fats and Related Products |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405150903 |
| Format: | 344 pages |
| Member price: | £111.00 |
| Non-member price: | £171.00 |
| Title: | Dairy Powders and Concentrated Products |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405157643 |
| Format: | 408 pages |
| Member price: | £111.00 |
| Non-member price: | £171.00 |
| Title: | Technology of Cheesemaking |
|---|---|
| Editor: | Barry A Law, A Y Tamime |
| ISBN: | 9781405182980 |
| Format: | 512 pages |
| Member price: | £102.00 |
| Non-member price: | £157.00 |
| Title: | Cleaning-in-Place |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405155038 |
| Format: | 272 pages, 89 illustrations |
| Member price: | £111.00 |
| Non-member price: | £171.00 |
| Title: | Structure of Dairy Products |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405129756 |
| Format: | 320 pages, 145 illustrations |
| Member price: | £111.00 |
| Non-member price: | £171.00 |
| Title: | Brined Cheeses |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9781405124607 |
| Format: | 344 pages, 103 illustrations |
| Member price: | £111.00 |
| Non-member price: | £171.00 |
| Title: | Fermented Milks |
|---|---|
| Editor: | A Y Tamime |
| ISBN: | 9780632064588 |
| Format: | 280 pages, 97 illustrations |
| Member price: | £109.00 |
| Non-member price: | £168.00 |
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
DEBRA K HENYON
Dairy Technology: A UK perspective on its past, present and future
R Andrew Wilbey