Quality Assessment of Dairy Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 128
Special Issue Editors
Interests: probiotic food; functional food; food technology; milk fermentation; cheese; milk alternative; ice cream; utilization of food by-products; dairy products quality; dairy sensory properties
Interests: modification of dairy processes; fermented milk; cheese production; whey proteins
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; machine vision; novel foods; food byproducts; mathematical modeling and optimization; image analysis (food, beverage, dairy, plant, and grain crop quality)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on improving knowledge and practices in the evaluation of dairy product quality. It includes a comprehensive approach to understanding the factors that influence the quality of dairy products, covering microbiological quality, chemical composition, physical properties, sensory evaluation and technological innovations. The research on microbiological quality addresses safety protocols, contamination issues and strategies to improve microbial stability to ensure safer products for consumers. Chemical composition research looks at the nutritional profiles and biochemical properties of dairy products and their impact on product quality and consumer health. Studies on the physical properties of dairy products examine critical parameters, such as texture, viscosity and structural characteristics, that influence both product functionality and market appeal. Sensory evaluation research focuses on the central roles of taste, aroma and overall consumer experience, using a mix of traditional and innovative analytical techniques. Finally, research on technological innovation highlights advances in production, processing and preservation methods with the aim of optimizing quality and sustainability in the dairy industry. High-quality papers presenting research in this field, with a focus on microbiological quality, chemical composition, physical properties, sensory evaluation and technological innovations, will be accepted. We look forward to receiving submissions for this Special Issue.
Dr. Mirela Lučan Čolić
Dr. Katarina Lisak Jakopović
Prof. Dr. Jasmina Lukinac
Guest Editors
Manuscript Submission Information
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Keywords
- microbiological quality
- chemical composition
- physical properties
- sensory evaluation
- technological innovations
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