Cheese: Chemistry, Physics and Microbiology, Volume II

Dear Colleagues,

Cheese is a fascinating food that has provided a means of nourishment, a way to preserve milk protein, and hedonic experiences to humankind from time immemorial. Through the ages, a wide variety of cheese flavours, textures, and shapes have evolved from the unique raw material, milk, as a result of human craftsmanship. Nowadays, science is needed to bring new light—and new opportunities—into the world of cheese.

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 on 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 have 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!

Dr. Maria de Lurdes Dapkevicius
Prof. Dr. Alfredo E. S. de Borba
Guest Editors

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• cheese chemistry
• cheese microbiota
• cheese physics
• cheese technology
• cheese safety
• cheese innovation
• artisanal cheese