Recent Advances in Cheese and Fermented Milk Production
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 3 May 2024 | Viewed by 9781
Special Issue Editors
Interests: types of milk; fermented milk; whey beverages; fresh cheese
Special Issue Information
Dear Colleagues,
This Special Issue will focus on the most recent technologies and manufacturing of dairy products. The modern consumer is more aware of food's health benefits and, thus, its influences on their health. The dairy industry is reputed as the most innovative sector in new product releases, which are parallel to modern consumer demands. Thus, a variety of milk products are present in the market, especially cheeses and fermented milk. The goal of industries today is energy-saving processes. Modifications in cheese production technologies, salt replacements and modified maturation processes will be the focus of the presented Special Issue. Moreover, dairy fermentation with/without the addition of plant extracts to enhance fermented products will also be a focus. Bioactive compounds are highly present in dairy products, and they directly positively influence human health. The submission of high-quality papers presenting research in this field will be accepted, with a special interest in the named keywords. We hope that your submission shall find favour with the presented Special Issue.
Prof. Dr. Rajka Božanić
Dr. Katarina Lisak Jakopović
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. 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
- energy-saving processes
- new technologies
- modified cheese maturation
- salt replacement
- fermented dairy products
- bioactive compounds
- plant extract addition