Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition

Dear Colleagues,

After the domestication of the dairy animals and first using milk as a food, human beings accidentally discovered that the shelf life of nutrients in milk could be prolonged by fermentation. From the moment when human beings visualized the benefits of the fermentation of milk, in milk processing it has become the key not only in producing dairy products with noticeably longer shelf lives, but also producing them with much better sensorial, nutrient, functional, health-beneficial and safety characteristics. In the future, under pressure from modern conscious consumers, the market will request that dairy scientists and the dairy industry reduce the old-fashioned utilization of different chemicals to prolong shelf life and ensure the quality and safety of dairy products. Instead, microbiology in the dairy sector, particularly thanks to fermentation, will offer endless possibilities of using lactic acid bacteria and other daily discovered microbes present and available in nature to fulfil different requirements which modern science and the dairy industry face, and will face in the future as well. 

This is a second Special Issue, following the success of “Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits”, which can be viewed here:
https://www.mdpi.com/journal/fermentation/special_issues/JTQM588S4W.

Prof. Dr. Samir Kalit
Dr. Milna Tudor Kalit
Guest Editors

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