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Recent Advances in Cheese and Fermented Milk Production, 2nd Edition
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Recent Advances in Cheese and Fermented Milk Production, 2nd Edition

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

Deadline for manuscript submissions: 16 December 2025 | Viewed by 709

Special Issue Editors

Dr. Katarina Lisak Jakopović

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: modification of dairy processes; fermented milk; cheese production; whey proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Irena Barukcic

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food safety; milk technology; food legislation; cheese production; modification of dairy products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Rajka Božanić

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: types of milk; fermented milk; whey beverages; fresh cheese

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the latest technologies in and production of dairy products. The modern consumer is increasingly aware of the health benefits of food and its impact on health, such as dairy products’ positive benefits due to their high content of bioactive compounds. Moreover, the dairy industry is considered the most innovative sector when it comes to introducing new products in line with modern consumer demands, its current aim being the use of energy-saving processes. Currently, there is a wide variety of dairy products on the market, especially in the form of cheese and fermented milk products. This Special Issue will therefore focus on changes in cheese production technology, salt substitutes, and modified ripening processes, as well as milk fermentation with/without the addition of plant extracts to improve fermented products. High-quality papers presenting research in this field are welcome, with a particular focus on the keywords mentioned below. We hope that your submission will be well received within this Special Issue.

Dr. Katarina Lisak Jakopović
Dr. Irena Barukcic
Prof. Dr. Rajka Božanić
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

  • energy-saving processes
  • new technologies
  • modified cheese maturation
  • salt replacement
  • fermented dairy products
  • bioactive compounds
  • plant extract addition

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Published Papers (1 paper)

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Research

21 pages, 3788 KiB  
Article
Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
by Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, Markéta Pětová, Ondřej Novosad and Richardos Nikolaos Salek
Foods 2025, 14(8), 1361; https://doi.org/10.3390/foods14081361 - 15 Apr 2025
Viewed by 297
Abstract
The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, [...] Read more.
The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ > G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry. Full article
(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production, 2nd Edition)
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