Chemical and Technological Characterization of Dairy Products
Deadline for manuscript submissions: closed (31 July 2020) | Viewed by 54334
A printed edition of this Special Issue is available here.
Interests: food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins
Special Issues, Collections and Topics in MDPI journals
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. Commonly, they are divided into two main categories, with their own problems and objectives—industrial and artisanal. The industrial ones are produced by highly standardized technologies, and are under continuous evolution in order to follow the changes of consumers behavior. For these products, their main paths regard the safety and nutritional characteristics, without excluding environmental sustainability and ethic/religious aspects. Differently, artisanal products are manufactured according to traditional technologies, and among the most important topical issues are the relationships between animal welfare and quality, the impact of feeding on the nutritional characteristics, and the link with territory.
This Special Issue will focus on aspects such as dairy processing and the chemical analysis of dairy products, both industrial and artisanal. Nevertheless, the above indicated aspects are not exhaustive, and articles dealing with cheese proteomics and volatile organic compounds, the impact of alternative technologies on cheese quality, and innovative analytical techniques are also welcome.
Prof. Dr. Michele Faccia
Manuscript Submission Information
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- dairy product analysis
- traditional dairy products
- cheese proteomics