The Journal of Dairy Science® (JDS), first published in 1917, is celebrating 100 years of progress. Since its first issue, the journal has published almost 30,000 articles and 200,000 pages. In the process, the work published in the journal has made a broad and invaluable contribution to scientific knowledge and to the production of a safe and affordable food supply.
The authors published in the first issue would recognise many current topics of research, but their work also laid the foundation for new fields of research they could not have foreseen. Topics unknown even 50 years ago are now standard areas for research and application.
To reflect on that century of research, the December issue of the journal's 100th volume contains the ADSA Foundation Collection of 100-Year Reviews, a special 100th anniversary retrospective containing 30 focused reviews of progress in areas of research that are featured in JDS. The timelines in each review place major discoveries and events into historical context. A stand-alone reprint of the ADSA Foundation Collection of 100-Year Reviews is available from Elsevier for $35.00 plus the cost of shipping at https://elsstmj.directfrompublisher.com.
Although the special issue's review of past progress shows that we cannot always predict the future dividends of current research, it seems clear that the future will hold further integration of disparate fields of research, new methods of investigation, and new areas of research, and the Journal of Dairy Science will continue to be part of that scientific endeavour. As the journal enters a new century of publication, it celebrates its past and looks toward a future shaped by the scientists who will continue its scientific legacy.
The Journal of Dairy Science (JDS) is the official journal of the American Dairy Science Association®. The journal is co-published by Elsevier and FASS Inc. for the American Dairy Science Association. 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.
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