From Raw Milk to Final Product—An Integrated Approach for Controlling and Enhancing the Quality of 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 647
Special Issue Editor
Interests: dairy science and technology; microencapsulation of food constituents and bioactive agents; physico-chemical and functional properties of food biopolymers; food forensics and authentication of food and agricultural products; food microstructure
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The quality, shelf life, and safety of dairy products are governed by the combined influence of a multitude of variables, phenomena, and mechanisms throughout the continuum, spanning from milk production to the consumption of the dairy product. The current critical challenges in the dairy industry call for enhancements in the quality and shelf life of dairy products, as well as the minimization of waste generation throughout the supply and quality chain of milk and dairy products. Success in meeting these challenges depends on developing new basic knowledge as well as applicable information and technologies that can effectively allow for the development and implementation of an integrated approach that can enable us to meet the stated goals. This approach should addresses the broad array of aspects that collectively govern the ultimate quality and shelf life of milk and dairy products throughout the supply and quality chain. This Special Issue is aimed at providing a platform for presenting new research-derived data and information, updated reviews, as well as opinions addressing the aforementioned challenges and opportunities. This Special Issue thus invites the submission of up-to-date studies including, but not limited to, the following topics:
- Microbiota of raw milk and its effects on the ultimate quality and shelf life of dairy products;
- advanced approaches and tools for detecting and controlling the evolution of psychrotrophic bacteria in milk and dairy products;
- approaches for detecting and the evolution of populations consisting of spore-forming bacteria in milk and dairy products;
- somatic cell counts and their effects on the quality and shelf life of dairy products—challenges and opportunities;
- new tools and approaches for detecting and limiting the accumulation of heat-stable proteolytic and lipolytic enzymes in milk and dairy products;
- effective approaches and tools for enhancing the quality of raw milk in developing countries;
- reducing waste generation in milk production, processing and marketing—challenges and opportunities;
- cold delivery chain for dairy products in developing countries—challenges and opportunities;
- advanced milk processing technologies for enhancing the quality and shelf life of dairy products;
- applications for digital twins in milk processing and delivery of dairy products;
- new approaches for limiting and/or mitigating the effects of pre-processing cold storage of milk;
- advances in detecting and removing biofilms in milk processing;
- new approaches for enhancing the heat stability of milk;
- effective approaches and technologies for limiting the evolution of defects in dairy products;
- new analytical tools and approaches for detecting and quantifying the evolution of defects in dairy products.
Prof. Dr. Moshe Rosenberg
Guest Editor
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
- quality dairy products
- pscychrotrophic bacteria
- spore-forming bacteria
- advanced technology
- shelf life
- microbiological quality
- biofilms
- somatic cell counts
- heat-stable proteases
- heat-stable lipases
- digital twin
- cold storage
- supply and quality chain
- defects
- quality attributes
- milk processing
- raw milk quality
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