Sustainable Production and Preservation of Cheese
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 364
Special Issue Editors
Interests: food science and technology; food microbiology; food safety; food quality; beneficial microbes; protective strains; starter cultures; antimicrobials; biopreservation
Interests: food quality; food safety; food microbiology; postharvest; biocontrol; fungi; mycotoxins; volatile organic compounds
Special Issue Information
Dear Colleagues,
The increase in pollution in recent decades, along with the scenario of climate change, change has led to a demand that food production be conducted in a more sustainable way. This fact has led to a change in consumer preferences in favor of accepting eco-friendly food products. In this context, it is necessary to give greater effort in developing eco-friendly alternatives for cheese production. Additionally, there will be a need to assess the impact of new methods on the quality of the resulting cheese. Thus, this Special Issue aims to address th recent research focus on sustainable cheese production, from dairy farm practices to the final product. We invite original research articles, short communications, and review papers for submission to this Special Issue. Researchers are encouraged to cover a broad range of topics for submission to this Special Issue , including:
- Research on green dairy farm management systems and their impact on milk and cheese quality.
- Strategies for optimization of energy supply and switching to renewable energy in cheese production.
- New solutions applied in the valorization of cheese by-products.
- Application of eco-friendly and healthier approaches which are alternative to chemical preservatives, including the use of natural antimicrobial, biopreservation or physic methods, to reduce cheese spoilage and ensure cheese safety.
- Development of packaging to preserve the environment or for delivery bioactive compounds and nutraceuticals.
- Advances in non-destructive technologies to control raw materials for cheese production and cheese final quality.
Dr. Santiago Ruiz-Moyano
Dr. Alejandro Hernández
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
- circular economy
- eco-friendly processing
- quality and safety
- by-product valorization
- green packaging
- biopreservation
- natural antimicrobials
- renewable energy
- non-destructive control
- microbial dynamics
- functional foods
