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Advances in Dairy Technology and Engineering

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 March 2025) | Viewed by 1246

Special Issue Editors


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Guest Editor
Department of Food Science, Ingredient and Dairy Technology, University of Copenhagen, Copenhagen, Denmark
Interests: dairy ingredient; dairy-based formulation; dairy membrane processing

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Guest Editor
Department of Food and Drug, University of Parma, 43124 Parma, Italy
Interests: dairy ingredients; food processing; food structure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on “Advances in Dairy Technology and Engineering” focuses on the latest innovations and research breakthroughs that are shaping the future of the dairy industry. This collection brings together cutting-edge studies on a variety of topics, including but not limited to the following: new technologies in dairy processing, sustainable processing technologies, and advanced processing methodologies for improving milk quality and safety. This issue highlights advances in emerging and gentle processing technologies for dairy products, from fresh milk to dairy-based ingredients, with an emphasis on sustainability and functionality.

Key contributions explore sustainable solutions for revaluating dairy streams, improving the quality and functionality of dairy products using technology, energy, and water efficiency during dairy processing operations. This issue addresses the challenges and opportunities presented by these advancements, providing a comprehensive overview of how technology and engineering are driving the dairy industry’s evolution. Furthermore, in-process analytical technologies (PATs) for the processing of dairy products are prioritised to optimise production and quality.

This Special Issue is an essential resource for researchers, industry professionals, and engineers dedicated to advancing dairy technology. It offers valuable insights into the future of dairy production, emphasising the need for continued innovation to meet global demands and sustainability goals.

Original works covering the latest research and new developments are encouraged, but review papers and comparative studies are also welcome.

Dr. Giovanni Barone
Dr. Francesca Bot
Guest Editors

Manuscript Submission Information

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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. Applied Sciences 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 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 technology
  • dairy products
  • sustainable processing
  • dairy functionality
  • dairy engineer

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Published Papers (1 paper)

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Research

15 pages, 2108 KiB  
Article
Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study
by Paulina Freire, Julieta Domínguez-Soberanes, Carmen C. Licon and Antonio Estevez-Rioja
Appl. Sci. 2024, 14(24), 11980; https://doi.org/10.3390/app142411980 - 20 Dec 2024
Cited by 1 | Viewed by 812
Abstract
A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured [...] Read more.
A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured in Mexico. Additionally, we evaluated the influence of the cultural context of the judges on the sensory profiles of different cheeses. Twelve semi-trained judges, divided equally between the US and Mexico, participated in intensive training during an exchange program held in both countries. The judges utilized sensory evaluation questionnaires in English, which encompassed three components: (1) the Rate-All-That-Apply (RATA) method, which assessed eighteen specific attributes of each cheese on a numerical scale from 1 to 10; (2) preliminary acceptability tests conducted using a 9-point hedonic scale; and (3) preliminary tests of willingness to buy the products, evaluated by a yes/no question. This study reveals the perception of the most popular cheeses made in Mexico and the US, where the main differences were in three attributes—elasticity, saltiness, and acidity—explained by different cheese-making practices. In general, a few significant differences were observed in the sensory perception of cheese based on the judges’ origins. The most notable differences were found in the cheeses manufactured in the US, particularly in terms of texture and taste attributes. This preliminary study identifies possible significant sensory trends in California, USA, and Aguascalientes, Mexico. Full article
(This article belongs to the Special Issue Advances in Dairy Technology and Engineering)
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