Explore Milk and Dairy Products: Sensory, Physicochemical Characteristics, and Processing Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 65
Special Issue Editors
Interests: dairy science; food safety; dairy technology; sensory properties; GC-MS; LC-MS
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The dairy industry is facing new challenges, aiming to meet consumers’ evolving expectations (food with higher quality standards, safety, and sustainability). To reach their needs, researchers must focus on i) intrinsic biodiversity of milk and cheeses; ii) high variety of the technological processes; and iii) replacing synthetic ingredients with natural ones (i.e., also considering by-product valorization for the circular economy). This adaptability facilitates the development of products that align more closely with consumer preferences while ensuring higher safety standards and embracing environmentally sustainable practices in line with the European Green Deal principles. Some innovation in this sector focuses on reducing fat content, replacing synthetic additives with natural ingredients, and enhancing the compositional profile to offer nutritionally balanced products—all without compromising the distinctive sensory attributes that make dairy products widely appreciated. This evolving landscape presents challenges and opportunities for researchers, calling for novel scientific insights and technological advancements to shape the future of dairy production.
Dr. Giuseppe Natrella
Prof. Dr. Michele Faccia
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 and process innovation
- high-quality dairy products
- nutritional improvements
- sustainability
- food safety
- sensory characteristics
- cheese and milk improvements
- dairy waste circular economy
- by-product valorization
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