Dairy Fermentation, 3rd Edition

Dear Colleagues,

Fermented dairy products, such as cheese, yoghurt, and fermented milk, have been historically produced as an effective preservation technique for 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 the backlopping of previously fermented products. Nowadays, fermentation is based on defined starter cultures, and a great number of products are produced with specific organoleptic characteristics and health-promoting properties. A wide range of fermented products are manufactured worldwide, either following the traditional processes or with certain modifications, producing innovative products. In addition, probiotic dairy products have been developed to fulfill consumer demands for functional foods. The application of molecular methods for the identification and characterization of the microbial ecology of these products has revealed the role of the indigenous microflora in the fermentation process and the development of the sensory, technological, and health-promoting properties of fermented dairy products.

The Special Issue focuses on the properties, microbiota, flavor, bioactive compounds, novel products, and functionality of fermented dairy. The main topics include, but are not limited to, the following:

• Diversity of microbiota in fermented dairy products
• Technology for selecting starter and adjunct cultures
• Characterization of flavor and aroma compounds in fermented dairy products
• Production of bioactive metabolites in fermented dairy products
• Novel fermented dairy products and their functional aspects

Dr. Thomas Bintsis
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. 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.

• cheese
• yoghurt
• fermented milk
• kefir
• probiotic
• functional dairy products
• starter cultures
• lactic acid bacteria