Dairy
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all the factors influencing the properties of milk and dairy products, including composition, functionality, nutritional value, production, processing, quality, safety and consumer acceptability. It also covers ingredients derived from milk and byproducts from dairy industries. The section is predominantly concerned with milk from the major milking species: bovine, caprine, ovine and buffalo. However, contributions on milk and dairy products from alternative species (camel, donkey and others) will be considered.
Keywords
- milk
- cheese
- fermented milk
- infant formula
- dairy microbiology
- caseins
- whey proteins
- quality
- safety
- consumer preferences
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Research and Development in Dairy Products (Deadline: 30 September 2023)
- The Microbial Safety of Milk, Cheese and Dairy Products (Deadline: 10 October 2023)
- Recent Advances in Cheese and Fermented Milk Production (Deadline: 30 October 2023)
- Dairy: Chemistry, Processing Technology and Structure– Function Relationships (Deadline: 31 October 2023)
- Factors Affecting the Composition and Quality of Milk and Dairy Products (Deadline: 6 November 2023)
- Novel and Green Processing Technology Applied in Dairy Products Series II (Deadline: 10 November 2023)
- Plant-Based Alternatives to Dairy Foods: Challenges and Trends (Deadline: 20 November 2023)
- Dairy Products: Processing Technology and Sensory Properties (Deadline: 22 November 2023)
- New Insights into Milk and Dairy Products: Quality and Sustainability (Deadline: 30 November 2023)
- Cheese: Chemistry, Physics and Microbiology (Deadline: 30 November 2023)
- Dairy Product: Microbiology, Sensory and Physico-Chemical Analysis (Deadline: 14 December 2023)
- Research Advances in Flavour, Physicochemical and Nutraceutical Properties of Dairy Products (Deadline: 20 December 2023)
- Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits (Deadline: 31 December 2023)
- Biochemistry and Hydrolysis Analysis of Milk Protein (Deadline: 22 January 2024)
- Modifications and Interactions of Milk Proteins in Different Processes and Products (Deadline: 31 January 2024)
- Milk and Dairy Products: Structure, Digestion, and Properties (Deadline: 29 February 2024)
- Sustainable Production and Preservation of Cheese (Deadline: 29 February 2024)
- Milk and Dairy Products: Quality, Microorganisms and Health Benefits (Deadline: 5 March 2024)
