Dairy Products: Strategies to Improve Their Healthy and Nutritional Properties

A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Milk and Human Health".

Deadline for manuscript submissions: closed (30 May 2021) | Viewed by 7687

Special Issue Editor

Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Bonassai, 07040 Olmedo, Italy
Interests: milk quality; coagulation; cheese; whey proteins; development of new products; functional dairy products

Special Issue Information

The scientific interest in the nutritional properties of dairy products is in contrast with the general opinion about their detrimental impact on human health. In particular, animal fat consumption and cardiovascular disease are often associated, and a limited consumption of animal products is thus recommended. However, the emphasis has recently shifted from fat quantity to fat quality, underscoring the value of dairy products in this respect. In addition, dairy products can be natural carriers of components beneficial to health, such as conjugated linoleic acid (CLA), vitamins, etc. Moreover, they can be easily customized to meet human nutritional and healthy needs, either naturally, by modifying animal feeding, or technologically, by enriching them with functional ingredients.

The objective of this Special Issue is to update and clarify the role of dairy products in human health and provide advanced information on animal rearing systems, feeding and technological strategies useful to improve the content of healthy and nutritional components in dairy products.

This Special Issue will welcome scientific contributions on strategies to improve the content in healthy and nutritional components in milk and related dairy products under different approaches: feeding and technological strategies. Particular interest will be also directed to clinical studies on functional dairy products.

Dr. Antonio Pirisi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Dairy is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • milk nutritional components
  • functional ingredients
  • feeding strategies
  • technological strategies
  • functional dairy products
  • nutritional properties
  • human health
  • clinical studies

Published Papers (2 papers)

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Research

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17 pages, 1803 KiB  
Article
Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics
Dairy 2021, 2(4), 585-601; https://doi.org/10.3390/dairy2040046 - 18 Oct 2021
Cited by 4 | Viewed by 3511
Abstract
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for [...] Read more.
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics. Full article
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15 pages, 777 KiB  
Project Report
A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk
Dairy 2020, 1(2), 154-168; https://doi.org/10.3390/dairy1020010 - 07 Sep 2020
Cited by 6 | Viewed by 3153
Abstract
The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the [...] Read more.
The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the fastest growing food-producing sectors, particularly in the dairy industry. The cluster project “Diversification in sheep & goat Sardinian dairy production” was built and carried out, based on requests from ten Sardinian dairy companies, to plan and implement experimental protocols directed to develop new production processes, according to the latest health and nutritional guidelines. Consequently, the following different interconnected research lines were developed: lactose-free dairy products; low-fat dairy products; dairy products enriched with added functional ingredients. The studied processes were based on the modification of cheese milk or whey, through the elimination of or reduction in one or more components with negative health effects or by adding functional ingredients. Therefore, a total of six different dairy products were developed: two from sheep milk and whey and four from goat milk. The technological processes adopted were typically those of Ricotta, fresh and soft cheeses. Contextually, their adaptability to the industrial equipment available in the cluster dairy companies was verified, and most of them were successfully transferred. These novel dairy products meet the current market demand, which shows a greater interest in fresh and short-ripened dairy products, with a low energy intake and high nutritional value. Moreover, can represent an example of the diversification in the sheep and goat dairy sector. Full article
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