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

Special Issues

Following special issues within this section are currently open for submissions:

Papers Published

Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
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