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Advances in Milk and Dairy Technology
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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 March 2026 | Viewed by 3504

Special Issue Editors

Dr. Aneta Brodziak

E-Mail Website
Guest Editor
Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, 20-950 Lublin, Poland
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
Prof. Dr. Jolanta Król

E-Mail Website
Guest Editor
Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, 20-950 Lublin, Poland
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 250 words) can be sent to the Editorial Office for assessment.

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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Published Papers (3 papers)

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Research

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16 pages, 716 KB  
Article
Physicochemical and Sensory Properties of Frozen Dessert Containing Soy Milk
by Igor Dudarev, Vasylyna Shemet, Tamara Sydoruk, Mykola Andrushchenko, Aleksandr Semenov, Andrzej Borusiewicz and Taras Hutsol
Appl. Sci. 2025, 15(21), 11455; https://doi.org/10.3390/app152111455 - 27 Oct 2025
Viewed by 1262
Abstract
The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk [...] Read more.
The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m3, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article
(This article belongs to the Special Issue Advances in Milk and Dairy Technology)
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16 pages, 728 KB  
Article
The Effect of Packaging Method and Storage Time on the Physicochemical Properties and Sensory Attributes of Goat Cheese
by Iwona Chwastowska-Siwiecka, Szymon Sikorski, Beata Paszczyk and Jan Miciński
Appl. Sci. 2025, 15(8), 4458; https://doi.org/10.3390/app15084458 - 17 Apr 2025
Cited by 1 | Viewed by 1380
Abstract
The study was conducted on 100 unsalted goat cheeses produced on a certified organic farm. From the 100 cheeses, 10 were selected, which constituted the so-called sample day 0 (before the start of cold storage) and were divided into three groups of 30 [...] Read more.
The study was conducted on 100 unsalted goat cheeses produced on a certified organic farm. From the 100 cheeses, 10 were selected, which constituted the so-called sample day 0 (before the start of cold storage) and were divided into three groups of 30 pieces each: A—unpackaged group; B—vacuum packed group; and C—vacuum packed group with MEGA CO2 absorbing insert. The cheeses were stored in a cold store at a temperature of 4 ± 1 °C and relative humidity of 85% for 5, 10, and 15 days. The greatest weight loss of the cheese was shown in group C (4.63%) and on the 10th day of storage (6.09%). The lowest pH value was recorded in groups B (6.31) and C (6.32) and on the 15th day of storage (5.48). The lowest titratable acidity was recorded in group C (14.90°SH) and in sample 0 (12.40 °SH). The highest value of shear force was in group B (3.89 N) and on the 10th day of storage (3.56 N). An analysis of the color parameters of the cheeses showed that the L* value on the surface and after cutting was the highest at p ≤ 0.01 and p ≤ 0.05 in group C and sample 0 and was, respectively: 94.30 and 94.97 and 95.31 and 96.17. The lowest values of the sensory evaluation were obtained in the case of cheeses from group A and on the 15th day of storage, where these values (points) were, respectively: 3.32 and 3.76—color; 2.79 and 3.32—aroma; 3.27 and 3.64—appearance; 4.07 and 4.18—structure and 2.80 and 2.91—taste. Full article
(This article belongs to the Special Issue Advances in Milk and Dairy Technology)
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Review

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43 pages, 1693 KB  
Review
Fortifying Yogurt with Edible Mushrooms: Bioactive Compounds and Product Properties
by Ewa Jabłońska-Ryś
Appl. Sci. 2025, 15(24), 12949; https://doi.org/10.3390/app152412949 - 8 Dec 2025
Viewed by 390
Abstract
The latest trends focus on increasing the nutritional value of food products, including yogurts, by fortifying them with bioactive compounds derived from natural ingredients, in line with the concept of “food-to-food fortification”. Mushrooms are a rich source of protein, dietary fibre, certain vitamins, [...] Read more.
The latest trends focus on increasing the nutritional value of food products, including yogurts, by fortifying them with bioactive compounds derived from natural ingredients, in line with the concept of “food-to-food fortification”. Mushrooms are a rich source of protein, dietary fibre, certain vitamins, minerals, and numerous bioactive compounds, including polysaccharides (β-glucans) and phenolic compounds. Biologically active substances found in mushrooms exhibit numerous biological properties, including antioxidant, anti-inflammatory, anti-carcinogenic, hypocholesterolaemic and immunomodulatory properties. This study aimed to determine the potential of edible mushrooms as functional additives in yogurt production, based on a review of the scientific literature. The study discusses the effects of various forms of mushroom additives (powders, aqueous and ethanolic extracts, polysaccharides, β-glucans) on the course of lactic acid fermentation, the growth and survival of lactic acid bacteria, and the physicochemical and sensory properties of yogurts. In most cases, the addition of mushrooms increased the activity of lactic acid bacteria, increased the acidity, viscosity, and hardness of yogurt, and reduced syneresis, thereby improving its stability. This effect is mainly due to mushroom polysaccharides, including β-glucans. In turn, the presence of antimicrobial and antioxidant compounds significantly limits the growth of undesirable microorganisms and slows lipid oxidation, thereby extending the shelf life of yogurts. The addition of edible mushrooms to yogurts, in various forms, is a safe and effective way to create a functional product that meets consumer expectations, but it requires optimising the form and concentration of the additive. Full article
(This article belongs to the Special Issue Advances in Milk and Dairy Technology)
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