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Advances in Dairy Products: Composition, Properties, Detection, Application, and Development
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Advances in Dairy Products: Composition, Properties, Detection, Application, and Development

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

Deadline for manuscript submissions: 20 December 2025 | Viewed by 3121

Special Issue Editor

Prof. Dr. Małgorzata Ziarno

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
Interests: food fermentation; food production hygiene and food quality control; application of lactic acid bacteria in food production; production of probiotic foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the latest advancements in dairy products. Dairy products, such as milk, cheese, yogurt, and ice cream, play a pivotal role in human nutrition, providing high-quality protein, calcium, and other essential nutrients. Research on dairy products is extensive, aiming to enhance their quality, safety, and functionality.

Objectives of this Special Issue:

  • To present the latest scientific achievements in the field of dairy products;
  • To discuss current trends and challenges in the production and processing of dairy products;
  • To exchange knowledge between scientists, food technologists, and representatives of the dairy industry;
  • To inspire further research and development in this field.

Topics covered in this Special Issue include the following:

  • Chemical composition of dairy products: Analysis of nutritional components, bioactive compounds, and potential allergens;
  • Physical and rheological properties: Studies on texture, viscosity, syneresis, and other properties affecting the sensory quality of products;
  • Novel production and processing methods: Development of innovative production technologies such as fermentation, microfiltration, ultrafiltration, and nanotechnology;
  • Application of new ingredients and additives: Impact on the quality, shelf life, and functionality of dairy products;
  • Development of new products: Creation of dairy products with special properties, such as probiotic, functional, and products designed for specific consumer groups (e.g., children, the elderly);
  • Analytical methods: Modern analytical techniques for determining the composition and quality of dairy products;
  • Food safety: Issues related to microbiology, toxicology, and the safety of dairy products.

Prof. Dr. Małgorzata Ziarno
Guest Editor

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
  • cheese
  • yogurt
  • ice cream
  • protein
  • calcium
  • nutrients
  • probiotics
  • prebiotics
  • functionality
  • food safety
  • production technologies
  • microbiology
  • biochemistry
  • sensory analysis
  • new products

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

15 pages, 2126 KiB  
Article
Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota
by Kristyna Korena, Anna Klimesova, Martina Florianova, Miroslava Krzyzankova, Daniela Karasova, Vladimir Babak and Helena Juricova
Appl. Sci. 2025, 15(7), 3787; https://doi.org/10.3390/app15073787 - 30 Mar 2025
Viewed by 326
Abstract
Smear-ripened cheeses are distinguished by their complex microbiota, which play an important role in ripening, flavour development, texture and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment may also shape the product’s characteristics. [...] Read more.
Smear-ripened cheeses are distinguished by their complex microbiota, which play an important role in ripening, flavour development, texture and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment may also shape the product’s characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered by culture, with 37 different isolates identified across all samples. Sequencing of the 16S rRNA gene and internal transcribed spacers revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine (i.e., osmotolerant) bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas, and Vibrio), Firmicutes (Vagococcus and Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella and Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteriota (Psychrilyobacter) specific to the environment of particular manufacturers. The results indicate that, although pasteurised milk and defined starter cultures are used in commercial production, microorganisms originating from the cheese factory environment form a substantial part of the microbiota of smear-ripened cheese. Full article
(This article belongs to the Special Issue Advances in Dairy Products: Composition, Properties, Detection, Application, and Development)
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20 pages, 2172 KiB  
Article
A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages
by Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska and Tomasz Florowski
Appl. Sci. 2025, 15(7), 3714; https://doi.org/10.3390/app15073714 - 28 Mar 2025
Viewed by 631
Abstract
The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat [...] Read more.
The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and/or probiotic strains (Lactiplantibacillus plantarum 299v and Lactobacillus acidophilus La-5). Fermentation was conducted for 6 h at 37 °C, followed by 28 days of cold storage. pH, texture (hardness and adhesiveness), syneresis, carbohydrate content, and bacterial viability were assessed. The selection of lactic acid bacteria cultures had a significant impact on the quality attributes of the beverages. Both the bacterial culture type and the base material played a crucial role in determining the beverages’ texture, stability, and overall quality. Mixed bacterial cultures exhibited higher hardness, while milk and dairy–oat samples fermented with the yogurt culture demonstrated better structural stability. Fermentation influenced sugar levels, and bacterial viability depended on the beverage type and storage conditions. The selection of lactic acid bacteria cultures significantly impacts the quality of fermented beverages. Further optimization of bacterial culture combinations could improve these products’ stability and sensory properties. Full article
(This article belongs to the Special Issue Advances in Dairy Products: Composition, Properties, Detection, Application, and Development)
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22 pages, 4199 KiB  
Article
Effect of Honey Concentration on the Quality and Antioxidant Properties of Probiotic Yogurt Beverages from Different Milk Sources
by Asif Anwar, Muhammad Abrar Faiz and Juncai Hou
Appl. Sci. 2025, 15(4), 2210; https://doi.org/10.3390/app15042210 - 19 Feb 2025
Viewed by 892
Abstract
This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, [...] Read more.
This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, and sensory attributes, particularly flavor and viscosity. Sheep milk yogurt exhibited superior nutritional and textural properties due to its higher solid and nutrient content. Increasing honey levels improved lactic acid fermentation, gel matrix stability, and water-holding capacity, though excessive concentrations occasionally increased syneresis and reduced bacterial counts. Texture profile analysis indicated that 3% honey optimized hardness, springiness, and cohesiveness, strengthening the yogurt matrix. This study highlights honey’s dual role as a sweetener and functional ingredient, enhancing yogurt beverages’ health benefits, stability, and consumer appeal. Full article
(This article belongs to the Special Issue Advances in Dairy Products: Composition, Properties, Detection, Application, and Development)
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19 pages, 667 KiB  
Article
Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures
by Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz-Małek and Elżbieta Bogusławska-Wąs
Appl. Sci. 2024, 14(24), 11746; https://doi.org/10.3390/app142411746 - 16 Dec 2024
Viewed by 934
Abstract
Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk [...] Read more.
Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk with two fermentation times (12 and 24 h) with the use of kefir grains or freeze-dried culture. During a 3-week storage period, physicochemical properties, color, syneresis index, texture, sensory, and microbiological quality were evaluated. The results proved that organic cow milk was suitable for kefir production both with the use of kefir grains and freeze-dried culture. Using freeze-dried culture and a 24 h fermentation period resulted in kefir with the lowest syneresis tendency (3.65–9.62%), along with the best textural properties (the highest cohesiveness and viscosity index), and desired sensory characteristics. Kefir grains had a better acidification ability, and the resulting products had a higher count of yeasts, lactobacilli, and lactococci compared with kefirs obtained with freeze-dried culture. However, both the type of starter culture and the fermentation time influenced the product’s quality. The longer fermentation time of 24 h was more appropriate for the kefir production. Kefir grains, as a traditional form of kefir culture, may be preferred in organic kefir production. Full article
(This article belongs to the Special Issue Advances in Dairy Products: Composition, Properties, Detection, Application, and Development)
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