Nutritional Value and Health Properties in Milk and Dairy Products: Focusing on Functional Compounds
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 1344
Special Issue Editors
Interests: milk; infant formula; cheese; functional foods; lipid digestion; emulsifying stability; nutrition; food chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: dairy science and technology; cheese; infant formula; functional dairy products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk and dairy products are traditionally known for their high content of essential nutrients such as proteins, vitamins, calcium, and other minerals. Recent studies have expanded our understanding of the functional compounds in milk and dairy products, highlighting their potential to support health beyond basic nutrition. The key functional compounds found in milk and dairy products include but are not limited to functional proteins, peptides, functional lipids, oligosaccharides, and probiotics. Technological innovations, such as fermentation and enzymatic hydrolysis, have allowed the development of dairy products with higher concentrations of these functional compounds. There is also growing interest in personalized nutrition, where dairy-based functional foods are tailored to individual health needs, such as addressing specific metabolic conditions, improving bone density, or modulating the gut microbiome. By focusing on the functional components in milk and dairy products, this Special Issue aims to provide a comprehensive overview of their role in promoting human health alongside the latest advancements in dairy science and the potential for innovation in the dairy industry.
Key areas of discussion in this Special Issue include but are not limited to the following:
- The mechanisms of action behind functional compounds.
- The role of functional compounds in metabolic health, immunity, brain function, and gut health.
- Technological advancements in the fortification of dairy products with functional compounds.
- Technological advancements in enhancing the concentration of bioactive compounds in dairy products.
- The future of dairy research in promoting personalized nutrition and health.
Prof. Dr. Xiaodong Li
Dr. Lu Liu
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
- milk
- dairy products
- functional compounds
- nutritional properties
- health benefits
- bioavailability
- metabolic health
- personalized nutrition
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