Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 128
Special Issue Editors
Interests: food science and technology; food processing; food preservation; functional food; dairy science; dairy technology; dairy microbiology; dairy chemistry; milk quality; milk authedication; milk clotting enzymes; lipase
Special Issues, Collections and Topics in MDPI journals
Interests: cheese science and technology; analytical methods; effect of processing on the composition and the biochemical characteristics of milk and dairy products; indices of heat treatment; properties of yoghurt; differentiation of milk from different species; casein genotypes
Special Issues, Collections and Topics in MDPI journals
Interests: dairy processing; cheese science and technology; development of circular products; dairy co- and by-products
Special Issue Information
Dear Colleagues,
The quality of milk and the technologies applied to it play significant roles in the quality and the characteristics of dairy products. Moreover, in recent years, milk processing has focused on novel biofunctional dairy products, while the environmental concerns due to their co- and by-products and the sustainability of the dairy domain are of major importance. Hence, the challenge is to enhance the quality of dairy products in the framework of increased biofunctionality and circular economy. In this Special Issue, research articles and reviews mainly focusing on the following topics are welcome: the modifications of milk composition to achieve better quality dairy products, new technologies applied to milk processing, e.g., non-thermal techniques to increase the shelf life of drinking milk, the incorporation of dairy by-products such as whey and buttermilk into milk products to enhance their sustainability and functionality, the use of by-products as a source for the production of bioactive ingredients, the inclusion of probiotics and various other bioactive ingredients to improve the nutritive quality of milk products, and the development and design of new packaging for new biofunctional dairy products.
Dr. Ekaterini Moschopoulou
Prof. Dr. Golfo Moatsou
Guest Editors
Dr. Lambros Sakkas
Guest Editor Assistant
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
- various kinds of milk
- non-thermal treatments
- sustainability
- circular dairy products
- drinking milk
- cheese
- yoghurt
- ice cream
- various types of whey
- butter and buttermilk
