Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 25 June 2024 | Viewed by 1889
Special Issue Editors
Interests: cheese making; biochemistry of cheese ripening; proteolysis; lipolysis; volatile compounds; improvement of production of autochthonous cheeses and milk quality; fermented milks; fermented cheeses; shelf life; ingredients in the dairy industry; composition of milk and dairy products; texture of dairy products; yield of dairy products; recovery of milk ingredients; sensorial properties of dairy products; consumers’ preferences; lactic acid bacteria; yeast; molds; lactation; season; climate changes; gel strength; whey utilization; environmental protection; equipment in the dairy industry; coagulum; reduced fat dairy products; reduced salt dairy products; packing; safety of dairy products, probiotics and prebiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
After the domestication of the dairy animals and first using milk as a food, human beings accidentally discovered that the shelf life of nutrients in milk could be prolonged by fermentation. From the moment when human beings visualized the benefits of the fermentation of milk, in milk processing it has become the key not only in producing dairy products with noticeably longer shelf lives, but also producing them with much better sensorial, nutrient, functional, health-beneficial and safety characteristics. In the future, under pressure from modern conscious consumers, the market will request that dairy scientists and the dairy industry reduce the old-fashioned utilization of different chemicals to prolong shelf life and ensure the quality and safety of dairy products. Instead, microbiology in the dairy sector, particularly thanks to fermentation, will offer endless possibilities of using lactic acid bacteria and other daily discovered microbes present and available in nature to fulfil different requirements which modern science and the dairy industry face, and will face in the future as well.
This is a second Special Issue, following the success of “Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits”, which can be viewed here:
https://www.mdpi.com/journal/fermentation/special_issues/JTQM588S4W.
Prof. Dr. Samir Kalit
Dr. Milna Tudor Kalit
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.
