Functional Dairy Products: Quality, Safety and Acceptance
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (5 November 2024) | Viewed by 1917
Special Issue Editors
Interests: food biotechnology; dairy science
Interests: emulsion; colloid and interfacial property; nutrition delivery; microcapsule
Interests: dairy science and technology; fermentation; lactic acid bacteria; donkey milk; bioactive peptides; probiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dairy products have positive effects on health and play an increasingly crucial role in our modern diet. Recently, there has been increasing market demand for dairy products, including milk from different animal species, cheese and other cultured milk products, milk fat products (e.g., cream, butter, anhydrous milk fats, and ice cream), concentrated and dried dairy products, and formulated nutritional products containing dairy ingredients (e.g., infant formula and meal replacers). Functional dairy products integrate the nutraceutical benefits of traditional dairy with improved functional, security, and health-promoting properties. Quality is a multifaceted attribute that encompasses biochemical, physico-chemical, rheological, flavor compounds, enzymic, microbiological, sensory, safety, stability, colloidal, and nutritional composition. The quality of functional dairy products is influenced by the source of raw materials, processing techniques, and storage conditions. Moreover, rigorous safety assessments must be conducted to ensure that these products are suitable for the intended consumer group and do not pose any adverse health risks. Meanwhile, product development must strike a balance between nutritional enhancement and acceptability. This Special Issue aims to disseminate research that can address and discuss the critical aspects of these functional dairy products, emphasizing quality, safety, and acceptability, which are paramount for their successful commercialization and consumption.
Dr. Jiage Ma
Dr. Xingzhong Zhang
Dr. Photis Papademas
Guest Editors
Dr. Wei Yu
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- dairy product
- quality assurance
- microbiology and safety
- processing and engineering
- food process system design and control
- rapid methods of analysis and detection
- functional characteristics and assessment
- acceptability
- sensory and flavor analysis
- bioactivity and human health
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