Effects of Processing Operations on Physicochemical and Nutritional Proprieties of Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 16 February 2026 | Viewed by 25
Special Issue Editors
Interests: milk proteins; lactofferin; high saturated metal-protein complexes; antibacterial agents; dairy products
Interests: dairy products; bioactive food-derived proteins; food processing; microorganism studies; antimicrobial agents; plasmonic systems; NALDI-TOF-MS; functional nanoparticles; fuels
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dairy products are vital to human nutrition, offering rich sources of high-quality proteins, bioactive peptides, essential fatty acids, vitamins, and minerals. However, their physicochemical integrity and nutritional value are highly sensitive to processing operations, which are essential for ensuring safety, stability, and functionality. The growing diversity of thermal, mechanical, biological, and novel non-thermal treatments demands a deeper understanding of their impact on dairy matrices.
This Special Issue aims to explore the Effects of Processing Operations on the Physicochemical and Nutritional Properties of Dairy Products. We welcome contributions investigating how diverse technological interventions influence the composition, structure, bioavailability, and overall quality of dairy products, including milk, yogurts, fermented creams, sour cream, kefir, buttermilk, butter, and anhydrous milk fat (AMF).
Covered processes include, but are not limited to, the following:
- Thermal treatments (pasteurization, UHT, thermosterilization);
- Membrane technologies (microfiltration, ultrafiltration, nanofiltration, reverse osmosis);
- Non-thermal techniques such as high-pressure processing (HPP), UV-VIS irradiation, gamma processing, and bactofugation;
- Drying technologies (spray drying, freeze-drying);
- Fermentation and enzymatic treatments;
- Homogenization and process-induced physical modifications.
We are particularly interested in studies that address the following:
- Alterations in protein structure and peptide release;
- Changes in lactose and sugar profile;
- Modification of lipid fractions, including fatty acid composition;
- Vitamin retention or degradation;
- Trace metal migration, including heavy metals and essential micronutrients;
- pH stability, oxidative stress, and shelf life indicators.
This Special Issue welcomes both experimental and modeling studies that offer insights into the molecular mechanisms, technological optimizations, and health implications of dairy processing. Interdisciplinary submissions that bridge food science, nutrition, process engineering, and analytical chemistry are highly encouraged.
We look forward to receiving your innovative research contributions toward optimizing dairy processing in alignment with quality, safety, and nutritional sustainability goals.
Dr. Oleksandra Pryshchepa
Dr. Paweł Piotr Pomastowski
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 products
- processing technologies
- physicochemical properties
- nutritional composition
- bioactive peptides
- bioactive proteins
- fatty acid profile
- vitamins
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
