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Applied Sciences
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Innovation in Dairy Products
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Innovation in Dairy Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 July 2025 | Viewed by 2670

Special Issue Editors

Dr. João Dias

E-Mail Website
Guest Editor
School of Agriculture, Polytechnic Institute of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal
Interests: applied technologies to the dairy industry; food product development; computer vision; cheese ripening
Special Issues, Collections and Topics in MDPI journals
Dr. Nuno Alvarenga

E-Mail Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: dairy science; food development; food quality; food texture and rheology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy products are nutrient-dense foods, providing energy, essential amino acids, vitamins, minerals, and other nutritional compounds, easily absorbed and supporting daily requirements. Additionally, several studies posit that regular consumption of dairy foods is beneficial for the reduction of cholesterol, controlling blood pressure, and preventing diseases. The manifested consumer concerns regarding food safety, impact of the consumption of dairy products on health, reduction in the emission of greenhouse gases (GHGs), and the implementation of sustainable production systems have been the driving factors of recent advances and innovations in this sector. This Special Issue will focus on innovations applied to the dairy sector, including the development of new products, new packaging, shelf-life extension, new analytical methods, the use of novel ingredients, and the transfer of emerging technologies to this sector. All types of articles, such as original research studies, consumer behavior research, and comprehensive reviews on the current state of the art or emerging technologies, are welcome.

Additional topics of interest for this Special Issue include, but are not limited to, the following:

  • Advances in packaging and market solutions;
  • Nutritional properties of traditional dairy products;
  • Sustainable processing;
  • Development of clean-label products;
  • Application of AI/ML to the dairy sector.

Dr. João Dias
Dr. Nuno Alvarenga
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. Applied Sciences 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 2400 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

  • food safety
  • food quality
  • dairy products
  • functional properties
  • active packaging
  • new analytical methods
  • biochemical composition
  • sustainable products
  • sustainable processes

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Published Papers (2 papers)

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Research

17 pages, 301 KiB  
Article
Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study
by Anna Mituniewicz-Małek, Małgorzata Ziarno, Izabela Dmytrów and Katarzyna Szkolnicka
Appl. Sci. 2025, 15(2), 862; https://doi.org/10.3390/app15020862 - 16 Jan 2025
Viewed by 873
Abstract
This study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing [...] Read more.
This study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing live monocultures of probiotic bacteria, during storage at low temperatures. Three fermented beverages were produced, differentiated by the bacterial flora used for production (Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12), as well as one unfermented beverage (using 40% commercial kumis and 7% LA-5). The unfermented beverage was mare’s milk supplemented with a BB-12 monoculture, which was chilled immediately after adding the inoculum. The population of BB-12 remained above 6 log CFU/g until the 21st day of storage at 5 ± 1 °C, while for LA-5, it remained viable only up to 14 days of storage. The BB-12 population was high and stable for 21 days in both fermented and unfermented beverages. The results confirm the good quality of the final product (appropriate pH and high population of individual bacterial strains); not only are appropriate culture conditions important, but the use of suitable probiotic bacteria and the optimization of the starter concentrations should also be considered. There is considerable potential for further research and future commercialization of mare’s dairy products, such as yogurt and potentially other dairy products. Full article
(This article belongs to the Special Issue Innovation in Dairy Products)
17 pages, 1278 KiB  
Article
Evaluation of In Vitro Antihypertensive and Anti-Inflammatory Properties of Dairy By-Products
by Eleni Dalaka, Georgios C. Stefos, Ioannis Politis and Georgios Theodorou
Appl. Sci. 2024, 14(16), 6885; https://doi.org/10.3390/app14166885 - 6 Aug 2024
Cited by 3 | Viewed by 1327
Abstract
Sweet whey (SW) and yogurt acid whey (YAW) are dairy by-products of the cheese-making process and Greek-style yogurt production, respectively. Both of them are considered pollutants with huge volumes of SW and YAW produced due to the growing demand for dairy products worldwide. [...] Read more.
Sweet whey (SW) and yogurt acid whey (YAW) are dairy by-products of the cheese-making process and Greek-style yogurt production, respectively. Both of them are considered pollutants with huge volumes of SW and YAW produced due to the growing demand for dairy products worldwide. Moreover, whey-derived peptides, resulting from fermentation as well as from further hydrolysis during digestion, have been associated with various biological activities. In the present study, the angiotensin-converting enzyme (ACE)-inhibitory activity of 48 SW samples and 33 YAW samples from bovine, ovine, caprine, and ovine/caprine milk obtained were evaluated. Additionally, the SW and YAW digestates and two of their fractions (smaller than 10 kDa, SW-D-P10 and YAW-D-P10, and smaller than 3 kDa, SW-D-P3 and YAW-D-P3), which were obtained after in vitro digestion and subsequent ultrafiltration, were also subjected to evaluation. Our data indicated that the D-P10 and D-P3 fractions exhibited higher ACE-inhibitory activity compared to the corresponding values before digestion. The ACE-inhibitory capacity after in vitro digestion was higher for the ovine SW samples compared to their bovine and caprine counterparts. The effect of the D-P3 fraction on the inhibition of nitric oxide (NO) production and the expression of a selected panel of immune-response-related genes in LPS-stimulated RAW 264.7 macrophages was also evaluated. Fractions from both dairy by-products inhibited NO production in LPS-stimulated RAW 264.7 cells. Especially, ovine SW-D-P3 showed a strong NO inhibitory activity and suppressed inducible nitric oxide synthase (Nos2) mRNA levels. However, YAW-D-P3 could not trigger neither the gene expression of inflammatory macrophage mediators Nos2 and cyclooxygenase-2 (Ptgs2) nor tumor necrosis factor-α (Tnf) and interleukin 6 (Il6) in LPS-stimulated murine macrophages regardless of animal origin. These findings suggest that in vitro digestion could enhance the production of ACE-inhibitory peptides in both dairy by-products, while SW from ovine origin displays higher potential as an anti-inflammatory agent, effectively preventing excessive NO production. Full article
(This article belongs to the Special Issue Innovation in Dairy Products)
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