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Milk
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Milk

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 10257

Special Issue Editors

Dr. Georgios Samouris

E-Mail Website
Guest Editor
Veterinary Research Institute, Hellenic Agricultural Organization DEMETER, Campus of Thermi, 570 01, Thermi, Thessaloniki, GREECE
Interests: milk; antibiotics; hygiene; toxicology; dairy technology; dairy microbiology; dairy analysis
Dr. Rosanna Tofalo

E-Mail Website
Guest Editor
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1-64100 Teramo, Italy
Interests: wine yeast; Saccharomyces cerevisiae; Kluyveromyces marxianus; non-Saccharomyces; yeast physiology; yeast flocculation; biofilm; biogenic amines
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy products have been an important part of the human diet for some 8000 years and are part of the official nutritional recommendations in many countries worldwide. They provide a package of key nutrients that are difficult to obtain in diets with limited or no dairy products, such as vegan or dairy restrictive diets. Indeed, dairy products are rich in calcium, protein, potassium and phosphorus.

Fermented milk products naturally have high nutritional value and many health-promoting effects, which may be attributed to the release of bioactive compounds.

Furthermore, fermented milk products have lower lactose levels than milk and fermented products are useful for people with a lactase deficiency.

The aim of this Special Issue is to present scientifically sound data regarding the risks and benefits related to the consumption milk and dairy products. Both microbiological aspects (e.g., the prevalence of milk-borne pathogens, pathogen growth inhibition by antimicrobial systems and by lactic acid producing bacteria, probiotic bacteria,) and nutritional or health aspects (nutritional value, immunity, allergies, lactose intolerance, diabetes, milk digestibility,) will be considered.

Thus we kindly invite you to submit your work such as research papers, research notes and scientific reviews.

Dr. Georgios Samouris
Dr. Rosanna Tofalo
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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

  • milk
  • hygiene
  • dairy technology
  • dairy microbiology
  • safety
  • dairy analysis

Published Papers (2 papers)

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Research

9 pages, 465 KiB  
Article
B-Vitamins Determination in Donkey Milk
by Silvia Vincenzetti, Stefania Pucciarelli, Giuseppe Santini, Yulia Klimanova, Valeria Polzonetti and Paolo Polidori
Beverages 2020, 6(3), 46; https://doi.org/10.3390/beverages6030046 - 23 Jul 2020
Cited by 13 | Viewed by 5322
Abstract
Background: Donkey milk is used in infant nutrition for the treatment of children affected by cow’s milk protein allergy, thanks to its hypo-allergenicity, mainly due to its protein profile, which is very close to that of human milk. Furthermore, donkey milk is characterized [...] Read more.
Background: Donkey milk is used in infant nutrition for the treatment of children affected by cow’s milk protein allergy, thanks to its hypo-allergenicity, mainly due to its protein profile, which is very close to that of human milk. Furthermore, donkey milk is characterized by the presence of a fair amount of bioactive proteins, that may have a positive impact on human health. Despite the presence of numerous articles that describe the chemical composition and nutraceutical properties of donkey milk, few works have been performed to determine its vitamin profile; therefore, the purpose of this work is to give further information on the B-vitamins profile of donkey milk. Methods: B-vitamins have been determined through a reversed-phase liquid chromatography analysis. Results: The results indicated that donkey milk (DM) contains thiamine 0.661 ± 0.26 μM, riboflavin 0.168 ± 0.04 μM, nicotinic acid 18.75 ± 1.92 μM, pyridoxine 5.38 ± 3.3 5μM, and folic acid 0.83 ± 0.08 μM. Conclusions: Donkey milk contains a high quantity of nicotinic acid, known for its lipid-lowering effect, and a good amount of vitamin B6 and folic acid, the latter very important for children’s growth. To notice, vitamin B6 has been determined for the first time in donkey milk. Full article
(This article belongs to the Special Issue Milk)
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6 pages, 556 KiB  
Communication
Detection and Pulsed-Field Gel Electrophoresis Typing of Listeria monocytogenes Isolates from Milk Vending Machines in Croatia
by Nevijo Zdolec, Dean Jankuloski, Marta Kiš, Brigita Hengl and Nataša Mikulec
Beverages 2019, 5(3), 46; https://doi.org/10.3390/beverages5030046 - 19 Jul 2019
Cited by 6 | Viewed by 4348
Abstract
The aim of the present study was to evaluate the persistence of Listeria monocytogenes in raw milk from vending machines, based on culture and molecular detection of pathogen and Pulsed-Field Gel Electrophoresis typing. From December 2015 to January 2017, a total of 319 [...] Read more.
The aim of the present study was to evaluate the persistence of Listeria monocytogenes in raw milk from vending machines, based on culture and molecular detection of pathogen and Pulsed-Field Gel Electrophoresis typing. From December 2015 to January 2017, a total of 319 milk samples from 36 vending machines were examined for the presence and count of L. monocytogenes by reference methods ISO 11290:1 and ISO 11290:2. Molecular detection of pathogens was performed by loop-mediated isothermal DNA amplification (LAMP) coupled with bioluminescence (Molecular Detection Assay). L. monocytogenes was detected by MDA in 14 milk samples (4.38%) from four farms, compared to eight positive samples (2.5%) retrieved by a reference ISO method. Cultivable L. monocytogenes isolates were subjected to Pulsed-Field Gel Electrophoresis typing and pulsotypes were compared with those obtained during the previous survey in Croatia (2014‒2015). It was found that identical PFGE patterns of L. monocytogenes occur in milk samples of the same producer over a three-year period, indicating the persistence of pathogens in raw milk vending machines. The results obtained support the need for more effective control of milk in the entire food chain. Full article
(This article belongs to the Special Issue Milk)
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