The Impact of Dairy Processing on Nutritional Quality and Health Benefits: Exploring Innovations for Healthier Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 30 January 2026 | Viewed by 19
Special Issue Editors
Interests: dairy products; milk; dairy proteins; cheese ripening; bioactive peptides; lactic acid bacteria; probiotics; dairy products digestion; in vitro digestion methods; peptide bioaccessibility
Special Issues, Collections and Topics in MDPI journals
Interests: dairy; meat; seafood; novel proteins; protein nutrition; protein digestion; bioavailability; personalized nutrition; food synergy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk and dairy products are widely acknowledged as valuable components of the human diet, offering high-quality proteins, essential fatty acids, lactose, minerals, and bioactive compounds with potential health-promoting effects. However, the processing of dairy products plays a critical role in shaping their final nutritional profile and the health impact of these products. Understanding the interactions between processing methods and nutritional outcomes is key to optimizing technologies that preserve or improve the health-related properties of dairy products. In particular, increasing the bioaccessibility and bioavailability of key nutrients is a growing focus in the design of functional dairy foods that meet evolving dietary and health needs.
This Special Issue welcomes both original research and review articles that investigate the effects of dairy processing on nutritional quality and health benefits. Topics of interest include, but are not limited to, the following:
- The impacts of processing on dairy nutrients and bioactive compounds;
- Strategies to preserve or enhance the bioactive properties of dairy products;
- The development of functional dairy products targeting specific health outcomes;
- Innovations to improve the bioaccessibility and bioavailability of dairy nutrients and bioactive compounds.
Prof. Dr. Débora Parra Baptista
Dr. Mike Boland
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 processing
- heat treatment
- non-thermal processing
- dairy proteins
- milk fat
- lactose
- minerals
- peptides
- probiotics
- prebiotics
- bioactive properties
- functional dairy products
- bioaccessibility
- bioavailability
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