Special Issue "Dairy Products: Processing Technology and Sensory Properties"

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

Deadline for manuscript submissions: 25 April 2023 | Viewed by 197

Special Issue Editors

Prof. Dr. Michele Faccia
E-Mail Website
Guest Editor
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Interests: food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Giuseppe Natrella
E-Mail Website
Guest Editor
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Interests: dairy science; dairy technology; dairy product quality; VOC; SPME-GC-MS

Special Issue Information

Dear Colleagues,

Despite the rapid growth in demand for non-dairy foods, dairy products are continuing to play a fundamental role in the human diet. Their high nutritional power, the presence of bioactive compounds, and the highly appreciated sensory characteristics make them irreplaceable for the majority of consumers. The future challenge is to enhance these features by both improving the existing processing technologies and implementing innovative ones, as well as by developing new products with a view to environmental, social, and economic sustainability. The present SI aims to collect articles focusing on these aspects of the dairy sector, considered from different points of view. In detail, the following subjects will be considered: connections between traditional processing and product quality, testing innovative technologies and related products, chemical and sensory analyses applied to raw matter and final products, sustainability strategies applied to dairy processing, the quality of dairy products in connection with animal welfare, the valorization of byproducts, and the management of wastes.

Prof. Dr. Michele Faccia
Dr. Giuseppe Natrella
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 2400 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 products
  • dairy technologies
  • sustainability of milk and milk products
  • cheese sensory characteristics
  • milk and cheese quality
  • dairy wastes and byproducts
  • process and product innovation

Published Papers

This special issue is now open for submission.
Back to TopTop