Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological and Chemical Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 15 September 2024 | Viewed by 93
Special Issue Editors
Interests: foodomics; feedomics; food chemistry; cheese; milk; food quality and traceability
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; microbiology of fermented products; spore former bacteria; food safety; molecular biology of microorganisms; metagenomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk is a valuable source of essential nutrients, including protein, fats, carbohydrates, minerals, and vitamins, and contributing significantly to human nutrition. It can be transformed into different products, including butter, cheese, milk powder, and yogurt, thus elevating its nutritional content and offering diverse food choices with enhanced flavours to satisfy consumer demands. Therefore, a comprehensive understanding of those chemical, technological, and microbiological factors contributing to the final sensory profile is required to obtain a high-quality final product. Recently, new methodologies based on foodomics technologies (such as metabolomics, lipidomics, peptidomics, metagenomics, and others) coupled with classical methods, have emerged as valuable tools to improve our understanding of those phenomena.
Starting from this complex scenario, in this Special Issue, we invite you to submit contributions (including original research and current review articles) on milk and dairy chemistry, microbiology, and technology using both high-throughput and classical techniques contributing to create a bridge with the authentic sensory profile of the dairy products. The works afferent to this Special Issue includes (but are not limited to):
- Evaluation of chemical, microbiological, and sensory profiles of milk and cheese;
- Evaluation of milk characteristics as affected by: feeding systems, process variables, defects, and additional phenomena occurring in milk and dairy products.
Dr. Gabriele Rocchetti
Dr. Daniela Bassi
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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 composition
- milk and cheese quality
- foodomics
- feedomics
- metabolomics
- metagenomics
- enzymatic and non-enzymatic browning process
- lactic acid bacteria
- sensory profile
- novel technologies
