Advances in Dairy Products: Composition, Properties, Detection, Application, and Development
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 April 2025 | Viewed by 2
Special Issue Editor
Interests: production systems and quality of dairy products or their plant substitutes; analysis and evaluation of dairy products and their plant substitutes; food production hygiene and food quality control; application of lactic acid bacteria and propionic acid bacteria in food production and bioprotection; probiotic food production
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the latest advancements in dairy products. Dairy products, such as milk, cheese, yogurt, and ice cream, play a pivotal role in human nutrition, providing high-quality protein, calcium, and other essential nutrients. Research on dairy products is extensive, aiming to enhance their quality, safety, and functionality.
Objectives of this Special Issue:
- To present the latest scientific achievements in the field of dairy products;
- To discuss current trends and challenges in the production and processing of dairy products;
- To exchange knowledge between scientists, food technologists, and representatives of the dairy industry;
- To inspire further research and development in this field.
Topics covered in this Special Issue include the following:
- Chemical composition of dairy products: Analysis of nutritional components, bioactive compounds, and potential allergens;
- Physical and rheological properties: Studies on texture, viscosity, syneresis, and other properties affecting the sensory quality of products;
- Novel production and processing methods: Development of innovative production technologies such as fermentation, microfiltration, ultrafiltration, and nanotechnology;
- Application of new ingredients and additives: Impact on the quality, shelf life, and functionality of dairy products;
- Development of new products: Creation of dairy products with special properties, such as probiotic, functional, and products designed for specific consumer groups (e.g., children, the elderly);
- Analytical methods: Modern analytical techniques for determining the composition and quality of dairy products;
- Food safety: Issues related to microbiology, toxicology, and the safety of dairy products.
Prof. Dr. Małgorzata Ziarno
Guest Editor
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
- dairy products
- milk
- cheese
- yogurt
- ice cream
- protein
- calcium
- nutrients
- probiotics
- prebiotics
- functionality
- food safety
- production technologies
- microbiology
- biochemistry
- sensory analysis
- new products
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