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Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 20 November 2025 | Viewed by 16085

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Special Issue Editors

Dr. Shuwen Zhang

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: dairy chemistry; dairy processing technology; structure–function relationships of dairy food
Special Issues, Collections and Topics in MDPI journals

Dr. Lina Zhang

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Guest Editor

State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China
Interests: lactoferrin; proteome; infant formula
Special Issues, Collections and Topics in MDPI journals

Dr. Xiaomeng Wu

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Guest Editor

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: dairy science; peptides; mechanism of function; fermented milk; casein

Special Issue Information

Dear Colleagues,

Milk is a complex biological fluid composed of various components such as water, proteins (caseins, whey proteins, and milk fat globule membrane proteins), fats, lactose (oligosaccharides), minerals, and vitamins. Each of these components plays a crucial role in determining the properties and functionality of dairy products. Casein micelles, fat globules, and whey proteins form a complex colloidal system. The size, shape, and distribution of these components determine the physical properties of milk. Various processing techniques (thermal and non-thermal) have been used to transform milk from different animal species (bovine, caprine, camel, ovine, etc.) into different dairy products. These include pasteurization, homogenization, fermentation, concentration, and drying, which may induce changes in the structure and functional properties of milk components and thus influence the texture, mouthfeel, and flavor release of milk and dairy products. Understanding the chemistry, structure, processing, and functionality of milk and dairy products is essential for improving food quality, safety, nutritional value, and function. This knowledge can also help in the development of new dairy products and processing techniques to meet the requirements of consumers.

In this Special Issue, we invite you to contribute submissions (including original research articles and reviews) on milk components from different animal products including their structure, nutritional value, and functionality changes during different processing techniques, and the relationship between chemistry, structure, processing, and food functionality properties, with topics such as the following:

Effects of traditional and novel processing techniques as well as integrated innovative processing routes on the chemistry, structure, digestion and absorption properties, and bioactivity of animal milk and dairy products.
Development of new fermented milk with targeted functionality, evaluation of the function of dairy products, and functional mechanisms of certain types of fermented milk.
Key functional components in milk, especially the evaluation of various functional factors and their interaction, including structure, physical and chemical properties, and in-depth exploration of functionality.
Effects of different heat treatment temperatures on active ingredients, Maillard reaction products, and flavor in fluid milk；
Separation and extraction technologies for new functional ingredients such as lactoferrin and osteopontin.

Dr. Shuwen Zhang
Dr. Lina Zhang
Dr. Xiaomeng Wu
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

dairy product
flavor
quality improvement
dairy chemistry
structure
innovative processing techniques
bioactivity
functionality
essential dairy ingredient isolation

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Published Papers (7 papers)

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Research

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19 pages, 11662 KB

Open AccessArticle

Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks

by Yujian Li, Guijiang Liang, Zhaojun Wang, Maomao Zeng, Zhiyong He, Qiuming Chen, Fang Qin and Jie Chen

Foods 2025, 14(21), 3629; https://doi.org/10.3390/foods14213629 - 24 Oct 2025

Viewed by 258

Abstract

Soybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization remains a topic of debate. This study aimed to clarify the composition, macromolecular structure, and protein stabilization mechanism of SSPS and its various fractions with differing DEs and molecular weights (MWs). Nine polysaccharide fractions were isolated from three types of SSPSs with varying DEs and MWs using membrane ultrafiltration treatment. The analysis of monosaccharide composition and protein content reveals that the first component of soybean polysaccharides with high (847 kDa) molecular weight and low DE(SSPS20I) possesses the highest (7.25%) concentration of galacturonic acid (GalA) and a lower (0.83%) protein content compared to high-esterification SSPS. Meanwhile, the analysis of amino acids revealed that glutamic acid and aspartic acid were the primary amino acids across all protein components. It was also evident that alkaline treatment influenced the amino acid composition of SSPS. Atomic Force Microscopy (AFM) further substantiated that the components of SSPS exhibit distinct morphological and structural characteristics. The effects of SSPS fractions on the stability of Acidic Milk Drinks (AMDs) were investigated and evaluated using LUMi-Sizer. The results suggest that SSPS20I provided better stabilization in AMDs. This work establishes critical structure–property correlations, revealing that both DE and MW govern SSPS stabilization efficacy through synergistic effects of electrostatic repulsion, steric hindrance, and interfacial adsorption capacity. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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21 pages, 328 KB

Open AccessArticle

Sunflower (Helianthus annuus) Seed Supplementation in Corn Silage-Based Diets for Dairy Ewes Modifies Milk and Cheese Fatty Acid Profile and Sensory Properties of Cheese

by Manuel Gonzalez-Ronquillo, Beatriz Schettino Bermudez, Jose J. Perez Gonzalez, Alondra Cristel Narvaez Lopez, Lizbeth E. Robles Jimenez and Navid Ghavipanje

Foods 2025, 14(19), 3443; https://doi.org/10.3390/foods14193443 - 8 Oct 2025

Viewed by 454

Abstract

Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe milk, through the diet inclusion of crushed sunflower (Helianthus annuus) seeds and sunflower seed silage in corn silage-based diets. The study was conducted with six East-Friesian ewes in a double 3 × 3 Latin square design, including three 21-day periods. Three diets were based on ad libitum corn silage as follows: control (CTRL, without supplementation), sunflower seeds (SFS, supplemented with 86 g/kg crushed sunflower seeds), and sunflower seed silage (SFSS, supplemented with 137 g/kg sunflower seed silage). The composition and FA profile of milk and cheese, and the sensory properties of cheese, together with the sensory profile, were evaluated. Dietary feeding with SFS and SFSS did not affect milk production and milk fat percentage but increased protein percentage. SFS and/or SFSS increased C18:0, C18:1 trans-9, and C18:1 cis-9 compared to CTRL in milk and cheese. Cheeses from SFS ewes showed improved taste and total acceptability, while odor, color, and texture of cheese remained unaffected. Therefore, SFS and SFSS appeared as a viable strategy to increase the contribution of FA with beneficial effects for health in milk and cheeses. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

16 pages, 3602 KB

Open AccessArticle

Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains

by Wei Fu, Akio Kobayashi and Hiroyuki Yano

Foods 2025, 14(18), 3235; https://doi.org/10.3390/foods14183235 - 18 Sep 2025

Viewed by 725

Abstract

Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymilk yogurt-mimics fermented by four strains of lactic acid bacteria (LAB) through image processing, physicochemical properties, and taste analysis. By comparing the primary fermentation products of the four strains and the secondary fermentation products produced using the primary fermentation products with different refrigeration time as passage cultures, it was found that control strain could not produce fermented soymilk yogurt-mimic with good smoothness via technical improvement, while the AL3G1 strain, AL21D1 strain, and AL28A1 strain, which were used to produce the secondary fermentation products fermented using their primary fermentation products refrigerated for four days, exhibited relatively good smoothness, and superior rheological properties and flavor quality. This study aims to contribute an approach to improving the smoothness of fermented soymilk yogurt-mimic by effective use of applicable LAB strain and proper fermentation conditions. It will be beneficial to meet the strong demand for fermented soymilk product commercialization. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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17 pages, 1687 KB

Open AccessArticle

A Comparison of the Physicochemical Properties and Sensory Attributes of Ricotta Cheeses Purchased from Retail Outlets in Poland

by Iwona Chwastowska-Siwiecka, Agnieszka Kaca and Jan Miciński

Foods 2025, 14(8), 1413; https://doi.org/10.3390/foods14081413 - 19 Apr 2025

Cited by 1 | Viewed by 1174

Abstract

The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland. The experiment was performed on 40 fresh, unripened ricotta cheeses purchased from hypermarkets in the city of Olsztyn, Poland. The cheeses were supplied by four producers. To preserve the producers’ anonymity, the cheeses were divided into four experimental groups marked with the letters A, B, C, and D. Each group consisted of 10 cheeses supplied by the same producer. Immediately after purchase, the cheeses were transported to a laboratory for quantitative and qualitative analyses to determine their moisture contents, active and titratable acidity, shear force, color parameters (L*, a*, b*), chroma (C*), hue angles (h°), whiteness indexes (WIs), yellowness indexes (YIs), and sensory quality. The analyses revealed that the cheeses supplied by producers C and D were characterized by the highest moisture contents and the lowest titratable acidity and shear force values. The ricottas supplied by producer A were characterized by the highest values for lightness on the surface, whereas the group B cheeses were characterized by the highest contribution of redness and yellowness, as well as the highest color saturation (chroma). The contributions of redness and yellowness, chroma, and YI values were highest at the cross-sections of the group B cheeses. The cheeses supplied by producer D were characterized by visible spaces between grains, cracks, and a brittle, crumbly consistency, and they received the lowest scores for appearance at the cross-section for structure and consistency. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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16 pages, 8803 KB

Open AccessArticle

Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk

by Fanyu Kong, Qing Zhao, Shengyuan Wang, Guangqing Mu and Xiaomeng Wu

Foods 2025, 14(8), 1328; https://doi.org/10.3390/foods14081328 - 11 Apr 2025

Cited by 1 | Viewed by 939

Abstract

Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its intestinal health benefits in regions such as Xinjiang and Inner Mongolia in China. This consumption is closely related to the fermented strains present. Consequently, from the perspective of fermented strains, this study aimed to compare the microbiota diversity of naturally fermented mare’s milk with that of inoculated fermented cow’s milk, using it as a fermentation system to develop new functional fermented cow’s milk products. Water retention, rheology, texture, pH, and titration acidity were analyzed to evaluate the quality of fermented cow’s milk with the obtained transmission strain system. Importantly, the correlation between the property of fermented cow’s milk and the diversity of fermentation system has been thoroughly analyzed. The findings indicate that the gel property of fermented cow’s milk is not directly linked to the strain diversity or the core strain of fermentation. Instead, the abundance of Lactobacillus, Lactococcus, Hafnia-Obesumbacterium, Leuconostoc, Acetobacter, and Acinetobacter bacteria significantly influences the quality of fermented cow’s milk. Consequently, this study has successfully developed a new type of fermented cow’s milk and provided a reliable theoretical foundation for the functional enhancement of specialized fermented cow’s milk products. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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13 pages, 2756 KB

Open AccessArticle

Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China

by Weichao Liu, Yunchao Wang, Tong Zhao, Yunfang Zheng, Guangqing Mu and Fang Qian

Foods 2024, 13(23), 3947; https://doi.org/10.3390/foods13233947 - 6 Dec 2024

Viewed by 1971

Abstract

Sauerkraut is a popular fermented food in Northeast China. However, owing to the different production methods used, the quality of commercial sauerkraut is often quite different, which is reflected mainly in the differences between starter culture (Group-L), additive addition (Group-P) and natural fermentation (Group-H) methods. The purpose of this study was to explore the differences among the three fermentation methods by measuring physical and chemical indices, microbial diversity indices, flavour indices and volatile substances. The results revealed that there was no significant difference in the physical or chemical indices among the groups. The content of esters and alcohols in Group-L was the highest, and the taste richness, aftertaste-a and aftertaste-b were the highest, which had a positive effect on flavour. The highest level of microbial diversity was found in Group-H, which contained many pathogenic bacteria, such as Janibacter, Pseudomonas, and Vagococcus, which reduced the food safety of sauerkraut. At the genus level, the dominant bacterial genera in the starter and additive groups included Lactobacillus and Pediococcus. The correlation analysis revealed that Group-L was positively correlated with the contents of Lactobacillus plantarum, Lactobacillus brevis, Pediococcus, ethyl oleate and vanillin. In summary, this study evaluated the different production methods of northeast sauerkraut, providing theoretical support for the production of high-quality northeast sauerkraut. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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Review

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26 pages, 948 KB

Open AccessReview

Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions

by Yuan Gao, Yanyan Liu, Tingting Ma, Qimeng Liang, Junqi Sun, Xiaomeng Wu, Yinglong Song, Hui Nie, Jun Huang and Guangqing Mu

Foods 2025, 14(11), 1946; https://doi.org/10.3390/foods14111946 - 29 May 2025

Cited by 9 | Viewed by 9692

Abstract

Dairy products—encompassing yogurt, kefir, cheese, and cultured milk beverages—are emerging as versatile, food-based modulators of gut microbiota and host physiology. This review synthesizes mechanistic insights demonstrating how live starter cultures and their fermentation-derived metabolites (short-chain fatty acids, bioactive peptides, and exopolysaccharides) act synergistically to enhance microbial diversity, reinforce epithelial barrier integrity via upregulation of tight-junction proteins, and modulate immune signaling. Clinical evidence supports significant improvements in metabolic parameters (fasting glucose, lipid profiles, blood pressure) and reductions in systemic inflammation across metabolic syndrome, hypertension, and IBS cohorts. We highlight critical modulatory factors—including strain specificity, host enterotypes and FUT2 genotype, fermentation parameters, and matrix composition—that govern probiotic engraftment, postbiotic yield, and therapeutic efficacy. Despite promising short-term outcomes, current studies are limited by heterogeneous designs and brief intervention periods, underscoring the need for long-term, adaptive trials and integrative multi-omics to establish durability and causality. Looking forward, precision nutrition frameworks that harness baseline microbiota profiling, host genetics, and data-driven fermentation design will enable bespoke fermented dairy formulations, transforming these traditional foods into next-generation functional matrices for targeted prevention and management of metabolic, inflammatory, and neuroimmune disorders. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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