1. “Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges”
by Marco Montemurro, Erica Pontonio, Rossana Coda and Carlo Giuseppe Rizzello
Foods 2021, 10(2), 316; https://doi.org/10.3390/foods10020316
Full text available online: https://www.mdpi.com/2304-8158/10/2/316

2. “Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey”
by Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos Garcia and Carlos Dias Pereira
Foods 2021, 10(5), 1067; https://doi.org/10.3390/foods10051067
Full text available online: https://www.mdpi.com/2304-8158/10/5/1067

3. “Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles”
by Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta and Francisco Xavier Malcata
Foods 2021, 10(4), 821; https://doi.org/10.3390/foods10040821
Full text available online: https://www.mdpi.com/2304-8158/10/4/821

4. “Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety”
by Baltasar Mayo, Javier Rodríguez, Lucía Vázquez and Ana Belén Flórez
Foods 2021, 10(3), 602; https://doi.org/10.3390/foods10030602
Full text available online: https://www.mdpi.com/2304-8158/10/3/602

5. “A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese”
by Paolo Bellassi, Gabriele Rocchetti, Marco Nocetti, Luigi Lucini, Francesco Masoero and Lorenzo Morelli
Foods 2021, 10(1), 109; https://doi.org/10.3390/foods10010109
Full text available online: https://www.mdpi.com/2304-8158/10/1/109

6. “Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activity of Papain-Hydrolyzed Camel Whey Protein and Its Hepato-Renal Protective Effects in Thioacetamide-Induced Toxicity”
by Ali Osman, Abdalla El-Hadary, Aida A. Korish, Haifa M. AlNafea, Manan A. Alhakbany, Awad A. Awad and Mahmoud Abdel-Hamid
Foods 2021, 10(2), 468; https://doi.org/10.3390/foods10020468
Full text available online: https://www.mdpi.com/2304-8158/10/2/468

7. “Extensive Countrywide Field Investigation of Somatic Cell Counts and Total Bacterial Counts in Bulk-Tank Raw Milk in Sheep Flocks in Greece”
by Daphne T. Lianou, Charalambia K. Michael, Natalia G. C. Vasileiou, Efthymia Petinaki, Peter J. Cripps, Katerina Tsilipounidaki, Angeliki I. Katsafadou, Antonis P. Politis, Nikos G. Kordalis and Katerina S. Ioannidi et al.
Foods 2021, 10(2), 268; https://doi.org/10.3390/foods10020268
Full text available online: https://www.mdpi.com/2304-8158/10/2/268

8. “Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review”
by Nan Gai, Therese Uniacke-Lowe, Jonathan O’Regan, Hope Faulkner and Alan L. Kelly
Foods 2021, 10(10), 2409; https://doi.org/10.3390/foods10102409
Full text available online: https://www.mdpi.com/2304-8158/10/10/2409

9. “Current Perspective of Sialylated Milk Oligosaccharides in Mammalian Milk: Implications for Brain and Gut Health of Newborns”
by Madalyn Hobbs, Marefa Jahan, Seyed A. Ghorashi and Bing Wang
Foods 2021, 10(2), 473; https://doi.org/10.3390/foods10020473
Full text available online: https://www.mdpi.com/2304-8158/10/2/473

10. “Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System”
by Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, Oliva Polvillo, Pilar Ruiz Pérez-Cacho, José Luis Guzmán, Alberto Horcada and Manuel Delgado-Pertíñez
Foods 2021, 10(1), 80; https://doi.org/10.3390/foods10010080
Full text available online: https://www.mdpi.com/2304-8158/10/1/80