Special Issue "Dairy Fermentation 2.0"
Deadline for manuscript submissions: 30 November 2023 | Viewed by 6170
Interests: dairy technology; dairy hygiene
Special Issues, Collections and Topics in MDPI journals
Dairy fermented products, such as cheese, yoghurt, and fermented milks have been historically produced as an effective preservation technique for the milk, a nutritious but perishable foodstuff. Traditionally, dairy fermentation was carried out from spontaneous activities of the indigenous milk microbiota, mainly lactic acid bacteria, yeasts and moulds and/or backlopping of previous fermented product. Nowadays, the fermentation is based on defined starter cultures and a great number of products are produced with specific organoleptic characteristics and health promoting properties. A great amount of diverse fermented products are manufactured worldwide, either following the traditional processes or with certain modifications producing innovative products. In addition, probiotic dairy products have developed, to fulfill consumers demands for functional foods. The application of molecular methods for the identification and characterization of the microbial ecology of these products have revealed the role of the indigenous microflora to the fermentation process and the development of the sensory, technological and health promoting properties of fermented dairy products.
The aim of the Special Issue is to collect research and review papers related to the properties of fermented dairy products, the diversity of microbiota, together with the technology for selection of well-characterized and autochthonous starter and adjunct cultures, characterization of flavour and aroma compounds, as well as, production of bioactive metabolites. Novel fermented dairy products and related functional, technological, nutritional, environmental, and consumer aspects concerning these products may be included.
This Special Issue, “Dairy Fermentation 2.0”, is a second issue on this topic. The first Special Issue was published last year and included 12 published papers: https://www.mdpi.com/journal/fermentation/special_issues/Dairy_Fermentation.
Dr. Thomas Bintsis
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.
- fermented milk
- functional dairy products
- starter cultures
- lactic acid bacteria