Trends in the Development and Use of Fermented Dairy Products, 3rd Edition

Dear Colleagues,

Fermented dairy products comprise a large group of widely consumed foods, such as fermented milks, cheese, dairy desserts, sour cream and beverages based on milk, whey or buttermilk. Due to their high nutritional value and associated health benefits, a substantial increase in the consumption of fermented dairy products has been seen over the past two decades, with current market trends suggesting a further increase in the future. Due to their special characteristics, fermented dairy products constitute an excellent medium for the incorporation of ingredients, making them true functional foods and enticing for modern consumers who prefer a healthy diet. In this context, the development of fermented dairy products, especially different types of fermented milks or cheeses, is a crucial area of expansion in the dairy industry, constituting one of the largest sectors in the global market for functional foods. The production of novel fermented dairy products involves the addition of probiotic microorganisms; unconventional starter cultures, such as kombucha, oligosaccharides and prebiotic fiber; CLA; phytosterols; bioactive peptides, etc. Recently, plant extracts and essential oils have been studied as sources of phenolic compounds and bioflavonoids, since dairy products lack such health-protecting components. To expand the bioavailability of applied functional ingredients, efficient encapsulation techniques have been developed. Regarding plant material, a large amount of research has been focused on developing the production of plant-based alternatives and analogues to fermented dairy products. Significant attention has also been paid to the study of autochthonous dairy products as potential sources of valuable new compounds, such as starters, probiotic strains and antimicrobial agents, which could find applications such as nutraceuticals in personalized diets or the large-scale production of fermented dairy products. The use of postbiotics in fermented food production, as well as the production of bioactive components with valuable functional properties and health benefits, has been an object of recent scientific interest and experimentation. It is worth noting that milk types other than cow's milk, especially goat's milk, have been extensively studied in the context of producing fermented dairy products. However, there is still insufficient evidence regarding the influence of these starters and enzymes on clotting mechanisms and the textural, rheological and sensory properties of such non-bovine dairy products, which need to be examined in detail. The applications of advanced and innovative food processing technologies, such as ultrasound, microwaves and high hydrostatic pressure, have also been investigated to improve quality and process efficiency while maintaining the safety, sensory, functional and health-promoting properties of fermented dairy products.

This Special Issue welcomes review articles and original research papers that address novel approaches, as well as modifications of existing processes, related to the production of fermented dairy foods, especially fermented milks and cheese. 

Dr. Irena Barukčić Jurina
Guest Editor

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