Dairy
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all the factors influencing the properties of milk and dairy products, including composition, functionality, nutritional value, production, processing, quality, safety and consumer acceptability. It also covers ingredients derived from milk and byproducts from dairy industries. The section is predominantly concerned with milk from the major milking species: bovine, caprine, ovine and buffalo. However, contributions on milk and dairy products from alternative species (camel, donkey and others) will be considered.
Keywords
- milk
- cheese
- fermented milk
- infant formula
- dairy microbiology
- caseins
- whey proteins
- quality
- safety
- consumer preferences
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Exploration of Milk and Dairy Products: Sensory, Physicochemical Characteristics and Processing Technologies (Deadline: 5 April 2026)
- Challenges and Opportunities in the Dairy and Non-Dairy Probiotic Product (Deadline: 10 April 2026)
- Milk and Dairy Products Composition: Physico-Chemical and Functional Properties (Deadline: 20 April 2026)
- Current Challenges in the Dairy Industry (Deadline: 30 May 2026)
- Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition (Deadline: 10 June 2026)
- Milk and Dairy Products: Bioactive Compounds, Microorganisms and Health (Deadline: 20 June 2026)
- Explore the Nutritional Composition of Human Milk and Its Impact on Infant Formula Development and Human Health (Deadline: 5 July 2026)
- Functional Effects of Nutrients and Probiotics in Dairy (Deadline: 10 July 2026)
- Recent Advances in Cheese and Fermented Milk Production, 2nd Edition (Deadline: 20 July 2026)
- Composition, Digestive Characteristics, and Bioactivity of Milk and Dairy Products (Deadline: 20 July 2026)
- Research Progress in Detection Technology for Dairy Food Quality and Safety (Deadline: 6 August 2026)
- Exploring the Role of Protein in Dairy Products: Nutrition, Functionality and Innovation (Deadline: 20 August 2026)
- Physicochemical Properties and Functional Performance of Dairy Products (Deadline: 10 September 2026)
- Cheese: Preparation, Quality, Microbiology and Sensory Properties (Deadline: 10 September 2026)
- Shaping the Future of Fermented Dairy: A Holistic View on Microbiota, Technology and Nutritional Impact (Deadline: 15 September 2026)
- Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits—2nd Edition (Deadline: 15 October 2026)
- Advances in Milk Component Determination (Deadline: 30 October 2026)
Topical Collections
Following topical collections within this section are currently open for submissions:
