Dairy
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all the factors influencing the properties of milk and dairy products, including composition, functionality, nutritional value, production, processing, quality, safety and consumer acceptability. It also covers ingredients derived from milk and byproducts from dairy industries. The section is predominantly concerned with milk from the major milking species: bovine, caprine, ovine and buffalo. However, contributions on milk and dairy products from alternative species (camel, donkey and others) will be considered.
Keywords
- milk
- cheese
- fermented milk
- infant formula
- dairy microbiology
- caseins
- whey proteins
- quality
- safety
- consumer preferences
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- The Microbial Safety of Milk, Cheese and Dairy Products (Deadline: 30 April 2024)
- Recent Advances in Cheese and Fermented Milk Production (Deadline: 3 May 2024)
- Novel and Green Processing Technology Applied in Dairy Products Series II (Deadline: 31 May 2024)
- Research Advances in Flavour, Physicochemical and Nutraceutical Properties of Dairy Products (Deadline: 15 June 2024)
- Dairy Products: Processing Technology and Sensory Properties (Deadline: 22 June 2024)
- Cheese: Chemistry, Physics and Microbiology, Volume II (Deadline: 30 July 2024)
- Modifications and Interactions of Milk Proteins in Different Processes and Products (Deadline: 15 August 2024)
- Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein Volume II (Deadline: 5 September 2024)
- Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological and Chemical Properties (Deadline: 15 September 2024)
- Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products (Deadline: 30 September 2024)