Special Issue "Cheese: Chemistry, Physics and Microbiology"
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 14992
Interests: artisanal cheeses; cheese microbiota; cheese chemistry; microbial ecology; food safety; food technology; one health; antibiotic resistance
Special Issues, Collections and Topics in MDPI journals
Cheese is a fascinating food which has provided a means of nourishment, a way to preserve milk protein, and hedonic experiences to humankind from time immemorial. From a unique raw material—milk—a wide variety of cheese flavours, textures, and shapes has evolved through the ages as a result of human craftsmanship. Nowadays, science is needed to bring new light—and new opportunities—into the world of cheeses.
Over the last few decades, much has been learnt about the (bio)chemical and physical phenomena that give rise to most varieties of cheese, the impacts of its microbiota in said phenomena, and the impact of cheese microbes on consumer health. However, much remains to be discovered and many of the exciting recent publications in this area left several questions unanswered.
Contrary to other dairy products, the cheese market has expanded and this growth is expected to continue. Research-based innovation is needed to support this increasing trend. Furthermore, cheese is inextricably linked to the culture of the society that manufactures and consumes it, with numerous artisan varieties throughout the world acting as a valuable cultural element and source of revenue for local communities. Ensuring the sustainability of cheese production is, therefore, also important to help these traditions cope with the challenges of the current competitive markets. Research is crucial if this goal is to be achieved.
This Special Issue aims to collect research that can contribute to addressing the abovementioned aims. Your valuable contributions are welcome!
Prof. Dr. Maria de Lurdes Dapkevicius
Prof. Dr. Alfredo E.S. de Borba
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.
- cheese chemistry
- cheese microbiota
- cheese physics
- cheese technology
- cheese safety
- cheese innovation
- artisanal cheese