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Processes
Special Issues
Emerging Technologies in Sustainable Dairy Processing
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Emerging Technologies in Sustainable Dairy Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 1554

Special Issue Editors

Dr. Vladimir Vukić

E-Mail Website
Guest Editor
Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: food-derived bioactive compounds; dairy technology; structural bioinformatics
Dr. Dajana Vukić

E-Mail Website
Guest Editor
Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: dairy technology; food-derived bioactive compounds; molecular modeling

Special Issue Information

Dear Colleagues,

Dairy processing plays a vital role in transforming raw milk into various dairy products, such as cheese, yogurt, butter, milk powder, etc., that are staples in many diets worldwide. The significance of dairy processing lies not only in providing nutritious and delicious products but also in extending the shelf life of milk, enhancing its safety, and meeting the diverse preferences of consumers. In recent years, there has been a growing emphasis on sustainability within the dairy industry. Emerging technologies are at the forefront of this movement, offering innovative solutions to increase bioactivity, address environmental concerns, reduce energy consumption, minimize waste, and optimize resource utilization throughout the dairy processing chain. Sustainable dairy processing involves minimizing waste generation and maximizing the utilization of by-products. Technologies that enable the separation of milk components and the recovery of valuable proteins as well as fats contribute to both waste reduction and product innovation. Additionally, the utilization of by-products from other industries reduces the produced waste and provides additional value for the final products.

Therefore, the integration of emerging technologies into sustainable dairy processing is crucial for the industry's long-term viability and environmental stewardship. The challenge is to improve dairy technology in the framework of enhanced bioactivity and the circular economy. This being the case, this Special Issue on “Emerging Technologies in Sustainable Dairy Processing” seeks high-quality works focusing on innovative solutions in sustainable dairy processing. Topics include, but are not limited to, the following:

  1. Dairy processing technologies.
  2. Development of new dairy products.
  3. Utilization of dairy by-products.
  4. Utilization of by-products from other industries in dairy technology.
  5. Application of probiotics and non-conventional starter cultures.
  6. Development of new packaging.
  7. Preservation of dairy products.

Dr. Vladimir Vukić
Dr. Dajana Vukić
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. Processes is an international peer-reviewed open access monthly 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
  • cheese
  • milk
  • yoghurt
  • ice cream
  • starter culture
  • by-product
  • sustainability
  • treatment

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Published Papers (2 papers)

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Research

15 pages, 759 KiB  
Article
Optimization of Sample Preparation Procedure for Determination of Fat-Soluble Vitamins in Milk and Infant Food by HPLC Technique
by Jasna Bošnir, Martina Bevardi, Ida Hećimović, Maja Budeč, Iva Juranović Cindrić, Robert Kober, Gordana Jurak, Dario Lasić, Danijel Brkić and Aleksandar Racz
Processes 2024, 12(7), 1530; https://doi.org/10.3390/pr12071530 - 20 Jul 2024
Viewed by 487
Abstract
Background: The analysis of vitamins in baby food is a challenging task given the complexity of the food matrix, vitamin stability, and strict regulations of the European Union regarding permissible deviations from declared values. Vitamins in food exist in different concentrations and forms [...] Read more.
Background: The analysis of vitamins in baby food is a challenging task given the complexity of the food matrix, vitamin stability, and strict regulations of the European Union regarding permissible deviations from declared values. Vitamins in food exist in different concentrations and forms and have different stabilities; thus, the preparation of samples for a reliable analysis using the same procedure is not straightforward. Therefore, significant attention has been devoted to optimizing sample preparation in the analysis of vitamins. Methods: This study aims to determine which of the sample preparation and extraction methods is the most efficient for the simultaneous determination of vitamins A, D, E, and K in milk and baby food using high-performance liquid chromatography (HPLC). Different samples of baby food were prepared in seven different ways based on four methods (saponification, enzymatic hydrolysis, solvent extraction, and solid-phase extraction). Results and Conclusions: According to the validation parameters, the optimal preparation method proved to be solid-phase extraction with a C18 stationary phase, with recoveries of 97.4%, 96.1%, 98.3%, and 96.2% for vitamins A, D, E, and K, respectively, and HPLC with a UV–Vis detector was identified as a sufficiently sensitive technique for the identification and quantification of fat-soluble vitamins in milk and baby food. Full article
(This article belongs to the Special Issue Emerging Technologies in Sustainable Dairy Processing)
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12 pages, 1281 KiB  
Article
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese
by Vladimir Vukić, Jovana Degenek, Katarina Kanurić, Dajana Vukić, Branimir Pavlić, Mirela Iličić, Sunčica Kocić-Tanackov, Živan Mrkonjić, Sandra Bulut and Zoran Zeković
Processes 2024, 12(6), 1187; https://doi.org/10.3390/pr12061187 - 9 Jun 2024
Viewed by 537
Abstract
Fresh cheese is characterized by a limited shelf life, which represents a major challenge in its production. Wild thyme (Thymus serpyllum L.) has an antimicrobial capacity demonstrated in numerous studies. The utilisation of its by-product obtained in the production of filter tea [...] Read more.
Fresh cheese is characterized by a limited shelf life, which represents a major challenge in its production. Wild thyme (Thymus serpyllum L.) has an antimicrobial capacity demonstrated in numerous studies. The utilisation of its by-product obtained in the production of filter tea could improve fresh cheese technology by obtaining a product with additional functional value and protecting the environment by reducing industrial waste. Our study sought to explore how incorporating wild thyme, in the form of dry extract, supercritical fluid extract, and herbal ground, affects the microbiological composition of fresh cheese made with kombucha inoculum as the starter culture over a 30-day storage period. To assess antimicrobial efficacy, we deliberately exposed the samples we produced to common foodborne pathogens, namely Listeria monocytogenes and Staphylococcus aureus. The results showed that the total number of L. monocytogenes and S. aureus in each sample (produced with dry extract, supercritical fluid extract, and herbal ground) decreased significantly during the storage period. The decrease in L. monocytogenes count varied from 0.6 to 1.7 log CFU/g. The results suggest that a by-product from the production of wild thyme filter tea is suitable for the production of fresh cheese to improve its antimicrobial properties against L. monocytogenes and S. aureus. Full article
(This article belongs to the Special Issue Emerging Technologies in Sustainable Dairy Processing)
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