Tailoring Physical Properties of Fermented Dairy Products
A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Milk Processing".
Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 7428
Special Issue Editors
Interests: fermented milks; cheese; starter cultures; rheology; milk proteins; cross-linking proteins
Special Issues, Collections and Topics in MDPI journals
Interests: exopolysaccharides (EPS); dairy technology; fermented milk; food rheology and texture; cheese
Special Issue Information
Dear Colleagues,
Consumer acceptance of fermented dairy products such as yogurt or fresh cheese depends mainly on their physical properties such as water binding capacity, texture and rheology. However, there is still a wide gap left open for research, mainly due to the complex interplay between milk constituents, starter cultures and manufacturing parameters. This Special Issue therefore focuses on a wide range of strategies that each contribute to the physical properties of fermented dairy products, including the alternation of process parameter and innovative manufacturing methods, fortification of base milk, addition of non-dairy hydrocolloids during production and specific lactic acid bacteria that produce exopolysaccharides.
Thus, we would like to invite authors to contribute to this Special Issue dealing with tailoring the physical properties of set, stirred and concentrated fermented dairy products.
Dr. Doris Jaros
Dr. Georg Surber
Guest Editors
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.
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Keywords
- fermented milk
- yoghurt
- fresh cheese
- dairy manufacture
- milk constituents
- exopolysaccharide
- hydrocolloids
- texture
- rheology