Advances in Milk and Dairy Technology
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 May 2025 | Viewed by 336
Special Issue Editors
Interests: milk; organic dairy production; dairy products; quality; bioactive compounds; whey proteins; vitamins; peptides; chromatographic analysis; food safety
Special Issues, Collections and Topics in MDPI journals
Interests: milk production; milk quality; milk protein; whey protein; milk products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk has been an essential component in the diet of many cultures around the world for centuries, serving as a source not only of nutrients but also of compounds with documented positive effects on the human body. It is also a significant part of culinary traditions. Dairy technology, which has evolved over the years, combines respect for tradition with innovation. Traditional milk production ensures the preservation of the most valuable properties of the raw material and supports the protection of native, local breeds of animals. Meanwhile, modern processing methods, such as membrane processes, allow for the separation of milk components, enabling the production of a more diverse range of products, as well as extending the shelf life of dairy products and enhancing their nutritional and sensory qualities. Advanced fermentation techniques facilitate better management of the production process for fermented products. Additionally, there has been a noticeable trend in the dairy sector towards the adoption of modern digital technologies. This has led to the emergence of dairy farms that not only utilize advanced milking systems but also implement technologies to assess productivity levels. The contemporary approach to milk production and processing also takes into account ecological aspects and animal welfare, making the dairy industry increasingly sustainable.
We are interested in articles that investigate broadly understood milk production at the farm level as well as its processing on the farm and in industrial conditions.
We would therefore like to invite you to contribute an article or review paper of recent studies focusing on, but not limited to, the following:
- milk production;
- milk quality;
- bioactive compounds;
- milk processing;
- dairy products;
- innovative dairy technology;
- traditional products;
- whey
Dr. Aneta Brodziak
Prof. Dr. Jolanta Król
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
- milk production
- milk quality
- bioactive compounds
- milk processing
- dairy products
- innovative dairy technology
- traditional products
- whey
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