Recent Advances and Innovations in Dairy Science and Processing Technologies

Dear Colleagues,

The dairy industry is undergoing significant transformation driven by technological advancements, consumer demand for healthier and more sustainable products, and novel scientific discoveries. This Special Issue aims to explore the latest research and innovations in dairy science and processing technologies, focusing on improving product quality, safety, and functionality. Key areas of interest include emerging non-thermal technologies, such as high-pressure processing and pulsed electric fields, which enhance microbial safety and extend shelf life while preserving sensory and nutritional attributes. The collection will also highlight the role of biotechnology and microbiology in dairy science, including the application of probiotics, prebiotics, symbiotics, and bacteriophages in improving gut health and preventing spoilage. Additionally, the reformulation of dairy products to meet evolving consumer preferences, including plant-based and fermented dairy alternatives, will be discussed. Understanding the dairy microbiome and its impact on product characteristics and human health is another critical focus. Through this collection of studies, we aim to provide insights into the future of dairy science and processing, fostering innovation in the industry.

Prof. Dr. Małgorzata Ziarno
Dr. Iwona Ścibisz
Dr. Mariola Kozłowska
Guest Editors

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