Dairy
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all the factors influencing the properties of milk and dairy products, including composition, functionality, nutritional value, production, processing, quality, safety and consumer acceptability. It also covers ingredients derived from milk and byproducts from dairy industries. The section is predominantly concerned with milk from the major milking species: bovine, caprine, ovine and buffalo. However, contributions on milk and dairy products from alternative species (camel, donkey and others) will be considered.
Keywords
- milk
- cheese
- fermented milk
- infant formula
- dairy microbiology
- caseins
- whey proteins
- quality
- safety
- consumer preferences
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Recent Advances in Cheese and Fermented Milk Production, 2nd Edition (Deadline: 16 December 2025)
- Research Progress in Detection Technology for Dairy Food Quality and Safety (Deadline: 31 December 2025)
- Nutrients and Functional Ingredients in Dairy Products (Deadline: 20 January 2026)
- From Raw Milk to Final Product—an Integrated Approach for Controlling and Enhancing the Quality of Dairy Products (Deadline: 30 January 2026)
- The Impact of Dairy Processing on Nutritional Quality and Health Benefits: Exploring Innovations for Healthier Dairy Products (Deadline: 30 January 2026)
- Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits—2nd Edition (Deadline: 31 January 2026)
- Milk and Dairy Products: Exploring Production, Processing, and Quality Control (Deadline: 5 February 2026)
- Dairy Science: Emerging Trends in Research for Dairy Products (Deadline: 15 February 2026)
- Effects of Processing Operations on Physicochemical and Nutritional Proprieties of Dairy Products (Deadline: 16 February 2026)
- Milk Bioactive Compounds and Gut Microbiota Modulation (Deadline: 25 February 2026)
- Exploration of Milk and Dairy Products: Sensory, Physicochemical Characteristics and Processing Technologies (Deadline: 5 April 2026)
- Challenges and Opportunities in the Dairy and Non-Dairy Probiotic Product (Deadline: 10 April 2026)
- Milk and Dairy Products Composition: Physico-Chemical and Functional Properties (Deadline: 20 April 2026)
- Current Challenges in the Dairy Industry (Deadline: 30 May 2026)
- Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition (Deadline: 10 June 2026)
- Milk and Dairy Products: Bioactive Compounds, Microorganisms and Health (Deadline: 20 June 2026)
- Explore the Nutritional Composition of Human Milk and Its Impact on Infant Formula Development and Human Health (Deadline: 5 July 2026)
Topical Collections
Following topical collections within this section are currently open for submissions:
