Special Issue "Novel Processing Technology of Dairy Products"
Deadline for manuscript submissions: closed (15 January 2020).
Interests: dairy science and technology; milk clotting enzymes; cheese microbiology; whey processing; membrane technology
Special Issues and Collections in MDPI journals
The conversion of milk to different dairy products has been a process technology for hundreds of years. Most dairy products are produced at commercial scale using traditional methods, and so many efforts are made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches are used with the aim of developing new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety, to improve their organoleptic properties or to increase their nutritional and health value.
High hydrostatic pressure treatment, high-pressure homogenization, cold plasma processing, ultrasound processing, pulse electric field treatment, ohmic heating, irradiation, and enzymatic cross-linking are some of the novel processes which can be used in dairy technology. Consequently, articles dealing with their application in the production of fluid milk, yoghurt, cheese, butter, cream, dairy ice cream, as well as in whey products are welcome in this Special Issue.
Prof. Ekaterini Moschopoulou
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 papers will be 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 monthly 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 2000 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.
- milk processing
- cheese technology
- yoghurt technology
- ice cream technology
- butter technology
- non-thermal processing
- pulse electric fields
- high pressure
- high-pressure homogenization
- cold plasma processing