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Recent Advances in the Processing of Milk and Milk Products
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Recent Advances in the Processing of Milk and Milk 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: closed (10 March 2025) | Viewed by 6069

Special Issue Editors

Dr. Lidia Stasiak-Różańska

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Guest Editor
Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland
Interests: food microbiology; foodborne pathogens; utilization; waste; fermentation; antimicrobial activity; bacterial cellulose; acetic bacteria; lactic bacteria; dairy industry; industrial waste; microbial polymers; nanocellulose; microbial cellulose; probiotics; essential oils; food technology
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Garbowska

E-Mail Website
Guest Editor
Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-787 Warsaw, Poland
Interests: food technology; dairy industry; lactic acid bacteria; microbial polymers; bioactive compounds; food microbiology; biogenic amines
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Antoni Stanisław Pluta

E-Mail Website
Guest Editor
Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C Street, 02-787 Warsaw, Poland
Interests: food technology; dairy industry; lactic acid bacteria; industrial waste; microbial polymers; fermentation; probiotics; exopolysaccharides
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Berthold-Pluta

E-Mail Website
Guest Editor
Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C Street, 02-787 Warsaw, Poland
Interests: food technology; food microbiology; dairy industry; foodborne pathogens; antimicrobial activity; lactic acid bacteria; microbial polymers; probiotics; exopolysaccharides; essential oils
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Milk and dairy products are important components of our diet. We are observing changes in their production and acquisition. The dairy industry follows trends and adapts to the needs of the market and consumers. In this SI, we encourage the submission of review articles and original papers on a new approach to dairy production, including milk processing techniques, new recipes, innovative solutions, the assessment of the microbiological and hygienic quality of milk, alternative ingredients and substitutes for milk compounds, and more.

Dr. Lidia Stasiak-Różańska
Dr. Monika Garbowska
Prof. Dr. Antoni Stanisław Pluta
Dr. Anna Berthold-Pluta
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. 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 products
  • milk
  • fermentation
  • milk substitutes
  • lactic acid bacteria

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Published Papers (4 papers)

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Research

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31 pages, 2813 KiB  
Article
Orange Peel Feed Ingredient in Lactating Ewes: Effect on Yoghurt Chemical Composition, Fatty Acid Profile, Antioxidant Activity, Physicochemical Properties, and Sensory Quality
by Eleni Kasapidou, Paraskevi Mitlianga, Zoitsa Basdagianni, Georgios Papatzimos, Sofia Mai, Elli Maria Barampouti, Vasileios Papadopoulos and Maria-Anastasia Karatzia
Appl. Sci. 2025, 15(7), 3641; https://doi.org/10.3390/app15073641 - 26 Mar 2025
Viewed by 307
Abstract
This study examined the effects of incorporating processed (hydrolysed) (POP) and unprocessed (non-hydrolysed) (UOP) orange peels into the diets of lactating ewes on the proximate composition, fatty acid profile, antioxidant properties, physicochemical characteristics, and sensory attributes of traditional sheep milk yoghurt. Thirty-six Chios [...] Read more.
This study examined the effects of incorporating processed (hydrolysed) (POP) and unprocessed (non-hydrolysed) (UOP) orange peels into the diets of lactating ewes on the proximate composition, fatty acid profile, antioxidant properties, physicochemical characteristics, and sensory attributes of traditional sheep milk yoghurt. Thirty-six Chios breed ewes were divided into three dietary groups: POP, UOP, and a conventional control diet (Control). Yoghurt produced from the UOP and POP diets had higher protein content (5.93 and 5.53%, respectively) and fat content (6.79 and 6.24%, respectively) compared to the Control (5.42% for protein and 6.06% for fat). Additionally, there were no significant differences in the nutritional indices of yoghurt fat. The determination of antioxidant activity showed no significant differences among the groups using the ABTS, DPPH, and FRAP methods, whereas significant differences were observed when measured with the Folin–Ciocalteu method. Textural analysis revealed that UOP yoghurt had greater firmness and cohesiveness. The whiteness index of yoghurt across all treatments remained consistent during storage, maintaining the desirable visual characteristics of traditional sheep milk yoghurt. Syneresis levels were similar across all groups, indicating no negative effects on yoghurt stability. Sensory evaluation confirmed the high acceptability of yoghurt produced from both experimental diets. These findings highlight the potential of orange peels as a sustainable feed additive, with no adverse effects on the nutritional, functional, or sensory properties of dairy products, while contributing to effective waste valorisation. Full article
(This article belongs to the Special Issue Recent Advances in the Processing of Milk and Milk Products)
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12 pages, 1607 KiB  
Article
Occurrence of Aflatoxin M1 in Raw and Processed Milk: A Contribution to Human Exposure Assessment After 12 Years of Investigation
by Simona Summa, Sonia Lo Magro, Valeria Vita, Cinzia Franchino, Valentina Scopece, Pasqualino D’Antini, Marco Iammarino, Rita De Pace and Marilena Muscarella
Appl. Sci. 2025, 15(2), 853; https://doi.org/10.3390/app15020853 - 16 Jan 2025
Viewed by 864
Abstract
The aim of this study was to estimate the aflatoxin M1 (AFM1) contamination in raw milk and processed milk (pasteurized or UHT) collected from two regions in Italy (Puglia and Basilicata) during a 12-year period: 2012–2023. A total of 1017 [...] Read more.
The aim of this study was to estimate the aflatoxin M1 (AFM1) contamination in raw milk and processed milk (pasteurized or UHT) collected from two regions in Italy (Puglia and Basilicata) during a 12-year period: 2012–2023. A total of 1017 milk samples were analyzed first proceeding with screening analysis by enzyme-linked immunosorbent assay (ELISA), and suspected non-compliant samples (AFM1 concentration higher than 0.042 µg/kg) were then analyzed by high performance liquid chromatographic with fluorimetric detection (HPLC/FLD) confirmation method. AFM1 concentration ≥ 0.005 µg/kg (ELISA limit of quantitation) was detected in 553 of the 1017 milk samples (54.4%). AFM1 levels exceeding the European Union maximum limit (ML) of 0.050 µg/kg were detected in 70 samples, 49 of which were determined as non-compliant samples (4.8%). Particularly high concentrations of AFM1, exceeding 200 µg/kg, were found in four samples, three raw milk and one pasteurized. Regarding this risk exposure study, only the MOE values obtained under “high exposure scenario” were lower than 10,000, while those calculated from the overall mean values resulted as not of concern. Full article
(This article belongs to the Special Issue Recent Advances in the Processing of Milk and Milk Products)
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Review

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26 pages, 1552 KiB  
Review
Lactoferrin Production: A Systematic Review of the Latest Analytical Methods
by Katarzyna A. Kaczmarek, Grzegorz Kosewski, Małgorzata Dobrzyńska and Sławomira Drzymała-Czyż
Appl. Sci. 2025, 15(8), 4540; https://doi.org/10.3390/app15084540 - 20 Apr 2025
Viewed by 536
Abstract
Background: Lactoferrin is a major functional protein involved in maintaining human health, which possesses antioxidant, anti-inflammatory, antibacterial, and antiviral properties. Therefore, it can be used to support the treatment of viral and bacterial diseases, as well as in cancer prevention. Lactoferrin-manufacturing processes may [...] Read more.
Background: Lactoferrin is a major functional protein involved in maintaining human health, which possesses antioxidant, anti-inflammatory, antibacterial, and antiviral properties. Therefore, it can be used to support the treatment of viral and bacterial diseases, as well as in cancer prevention. Lactoferrin-manufacturing processes may compromise its protein structure and function, so it is necessary to establish reliable analytical methods for production efficiency and quality control purposes. This paper reviews the lactoferrin production processes, summarising the methods using various matrices (milk, milk powder, infant formula, whey, bovine lactoferrin lyophilised powder, yoghurt, colostrum, and human milk), the most popular purification methods, and sample preparation. Material and methods: The Medline and Embase databases were searched using the following phrases: ”lactoferrin” and “purification” or “isolation” or “extraction” or “separation”. The search was limited to recent studies from the last five years published in English up until 12 March 2025. Of the 573 articles identified, 17 were reviewed. Results: Lactoferrin purification and determination methods depend on the matrix used. The latest research focuses on improving parameters of lactoferrin determination, shortening time, improving efficiency or limiting costs, and even reducing toxicity by changing the reagents. The method of separating lactoferrin using magnetic beads or nanoparticles has been developed, as well as the determination parameters using high-performance liquid chromatography (HPLC). Conclusions: The current lactoferrin production techniques are characterised by increased efficiency and quality, but they require standardisation of the purification process depending on the matrix. The latest Lf determination methods are highly precise, and most of them produce high-quality Lf. This allows to introduce on the market a higher quality product, which can significantly improve standard approaches. Full article
(This article belongs to the Special Issue Recent Advances in the Processing of Milk and Milk Products)
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18 pages, 773 KiB  
Review
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
by Cristiana Santos, Anabela Raymundo, Juliana Botelho Moreira and Catarina Prista
Appl. Sci. 2025, 15(5), 2686; https://doi.org/10.3390/app15052686 - 3 Mar 2025
Viewed by 3712
Abstract
The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of synthetic additives, and with ingredients [...] Read more.
The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of synthetic additives, and with ingredients that customers understand and consider healthy. Yogurt is a fermented food with numerous health benefits, and is an excellent source of proteins, vitamins, and minerals. However, yogurt may contain chemical additives (including preservatives) that concern consumers as they are associated with potential health risks. Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative, and non-motile, with antimicrobial activity due to metabolites produced during fermentation. These metabolites include bacteriocins, organic acids, and exopolysaccharides, among others. Thus, in addition to its use in several technological and industrial processes in the food field, LAB present good potential for application as a clean label component for preserving foods, including yogurts. This review article provides an overview of the potential use of LAB and its compounds obtained from fermentation to act as a clean label ingredient in the preservation of yogurts. Full article
(This article belongs to the Special Issue Recent Advances in the Processing of Milk and Milk Products)
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