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Journals
Foods
Special Issues
New Frontiers in Dairy Technology and Hydrocolloids
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New Frontiers in Dairy Technology and Hydrocolloids

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 6846

Special Issue Editors

Dr. Bartosz Sołowiej

E-Mail Website
Guest Editor
Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Str., 20-704 Lublin, Poland
Interests: functional properties of selected food products (especially processed cheese, cheese sauces, desserts, fermented products, protein bars); milk proteins, alternative and unconventional protein sources; polysaccharides; food products development, particularly foods for sportsmen and physically active people; fortified and reformulated food products with health-promoting properties; dietetics and human nutrition; textural and rheological measurements of food products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ping Shao

E-Mail Website
Guest Editor
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Interests: novel emulsifies/hydrocolloid stabilizing systems; generation and stabilization of food emulsions; development of novel encapsulation and delivery systems; physico-chemical stability and texture improvement of foods during shelf-life; determination of physicochemical basis of the bioactivity of nutrients and nutraceuticals

Special Issue Information

Dear Colleagues,

Recent advancements in dairy technology and changing consumer preferences, e.g., reinforcing health-promoting properties, antioxidative properties, and reducing calorific value, have become popular. Therefore, this Special Issue on “New Frontiers in Dairy Technology and Hydrocolloids” will expand our knowledge of the abovementioned topic and will be mainly focused on: Innovations in the production of all types of dairy products, e.g., cheese, processed cheese, cheese sauces, yoghurts, dairy desserts; recent advances in milk processing technology and development of new dairy products, fortified and reformulated dairy products with health-promoting properties (reduction of fat, lactose and salt levels); quality control (physicochemical, rheological, biochemical, enzymatic, safety microbiological, sensory and stability properties of dairy products), consumer preferences, and acceptance and market research; validation of new technologies and the effects of various additives and processing variables in systems containing dairy ingredients; functional properties of milk proteins and hydrocolloids; and the use of thermal and non-thermal treatment for milk and dairy product preservation.

Prof. Bartosz Sołowiej
Prof. Ping Shao
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

  • Dairy products
  • Milk
  • Hydrocolloids
  • Casein
  • Whey proteins
  • Fortification
  • Texture
  • Rheology
  • Functional additives
  • Health-promoting properties

Published Papers (2 papers)

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Research

14 pages, 1413 KiB  
Article
Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
by Malou Warncke, Sonja Keienburg and Ulrich Kulozik
Foods 2021, 10(7), 1606; https://doi.org/10.3390/foods10071606 - 11 Jul 2021
Cited by 6 | Viewed by 3487
Abstract
The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their [...] Read more.
The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the casein/whey protein ratio (86:14 by ultrafiltration and 98:2 by microfiltration) and upfront heat treatment (80 °C/30 min) on the gelling behavior of reconstituted rennet gels and on the survival rate of integrated Lactobacillus paracasei ssp. paracasei F19 was investigated. The assessment criteria for the rennet gelation were curd firming rate, gel strength, and whey drainage. Furthermore, the amount of integrated whey proteins and the resulting cheese yield were evaluated. It could be shown that heating had a positive effect on the viable cell count of the bacteria after spray drying and on the gelation behavior of the reconstituted ultrafiltration concentrates. The curd firming rate and the gel strength could be increased to higher values than the reconstituted microfiltration concentrate at 25% total solids. Full article
(This article belongs to the Special Issue New Frontiers in Dairy Technology and Hydrocolloids)
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21 pages, 1844 KiB  
Article
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
by Jagoda O. Szafrańska, Siemowit Muszyński, Igor Tomasevic and Bartosz G. Sołowiej
Foods 2021, 10(4), 759; https://doi.org/10.3390/foods10040759 - 2 Apr 2021
Cited by 6 | Viewed by 2583
Abstract
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the [...] Read more.
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF). Full article
(This article belongs to the Special Issue New Frontiers in Dairy Technology and Hydrocolloids)
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