Recent Advances in Cheese and Fermented Milk Production, 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 10 April 2025 | Viewed by 39
Special Issue Editors
Interests: modification of dairy processes; fermented milk; cheese production; whey proteins; alternative dairy products
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; milk technology; food legislation; cheese production; modification of dairy products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the latest technologies in and production of dairy products. The modern consumer is increasingly aware of the health benefits of food and its impact on health, such as dairy products’ positive benefits due to their high content of bioactive compounds. Moreover, the dairy industry is considered the most innovative sector when it comes to introducing new products in line with modern consumer demands, its current aim being the use of energy-saving processes. Currently, there is a wide variety of dairy products on the market, especially in the form of cheese and fermented milk products. This Special Issue will therefore focus on changes in cheese production technology, salt substitutes, and modified ripening processes, as well as milk fermentation with/without the addition of plant extracts to improve fermented products. High-quality papers presenting research in this field are welcome, with a particular focus on the keywords mentioned below. We hope that your submission will be well received within this Special Issue.
Dr. Katarina Lisak Jakopović
Dr. Irena Barukcic
Prof. Dr. Rajka Božanić
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
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