Traditional and Innovative Fermented Dairy Products
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 20 February 2026 | Viewed by 44
Special Issue Editors
Interests: dairy technology; dairy hygiene
Special Issues, Collections and Topics in MDPI journals
Interests: dairy science and technology; fermentation; lactic acid bacteria; donkey milk; bioactive peptides; probiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented dairy products such as cheese and yogurt, as well as ayran, kefir, koumis, viili and other fermented milks, have long played a central role in human nutrition and culture development.
Historically rooted in local knowledge and the use of spontaneous fermentation and back-slopping, traditional fermented dairy products offer unique flavors and textures shaped by regional environments and practices. In contrast, modern industrial production harnesses defined starter cultures and sophisticated processing technologies to ensure hygiene, safety, and consistency. Integrating adjunct (flavor and protective) and probiotic cultures further enhances the flavor development, health benefits, safety and manufacturing of specialized products to meet consumers’ preferences.
This Special Issue will explore the dynamic intersection of tradition and innovation in the world of fermented dairy products, many of them made from sheep, goat, buffalo and equine milk, highlighting both artisanal manufacturing and cutting-edge industrial processes. We request articles discussing the latest research on microbial ecology, fermentation pathways, the effects of secondary microbiota and the functional properties of fermented dairy products, as well as on the role of starter and adjunct cultures in developing novel products that meet evolving consumer demand for healthy, sustainable and authentic dairy foods.
Dr. Thomas Bintsis
Dr. Photis Papademas
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. Fermentation is an international peer-reviewed open access monthly 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 2100 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
- fermented dairy products
- cheese
- yogurt
- kefir
- fermented milk
- artisanal dairy products
- starter culture
- adjunct culture
- probiotic culture
- autochthonous microorganisms
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