Fresh-Keeping Technology and Quality Appraisal 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: closed (20 September 2021) | Viewed by 5132
Special Issue Editors
Interests: innovations in food technology; food shelf-life extension; food safety; functional foods; food by-product valorization
Interests: food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; byproduct valorization
Special Issues, Collections and Topics in MDPI journals
Interests: packaging; food preservation; sanitizing techniques; active compounds in the process and active packaging systems; functional food; byproduct valorization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fresh dairy products are susceptible to physical, chemical and microbiological deterioration throughout storage and distribution. Traditional thermal processes applied to milk or derived dairy foods are valid sanitizing methods for retaining product quality but are known to reduce the nutritional content of foods and to affect their sensory properties. For this reason, scientific research has explored alternative non-thermal technologies. In this context, the current Special Issue aims to collect the emerging non-thermal technologies applied to the fresh dairy sector and the advances in milk processing that many dairy companies would need to consider. Therefore, original articles or review papers dealing with the application of high-pressure processing, pulsed electric fields, continuous and pulsed UV light, ultrasound, ionizing radiation (X-rays, electron beams and gamma radiation), cold plasma and dense carbon dioxide to milk and/or fresh cheese are suitable for consideration.
Another approach widely addressed in much recent scientific literature is the valorization of food by-products. These kinds of residues are generally thrown away in the form of leftovers and used as feed or composted, but they are a great source of bioactive compounds such as polyphenols, antimicrobials, vitamins and minerals. The amount of residue with the potential for utilization after processing has been estimated to be in the millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. From the perspective of seeking more sustainable approaches, the current Special Issue is also collecting original articles or review papers dealing with the reutilization of food by-products or their extracts to retain dairy product quality. The applications of food by-products to enhance the properties of the packaging applied to dairy food can be also taken into account.
Prof. Dr. Angelo S. Vittorio Zambrini
Prof. Dr. Amalia Conte
Prof. Dr. Matteo Alessandro Del Nobile
Guest Editors
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Keywords
- fresh cheese
- mild technologies
- cheese quality
- hurdle technology
- sustainable dairy food
- food by-products
- dairy packaging
- sustainable active packaging
- food preservation
- shelf-life extension
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