Processing and Technology of Dairy Products

Dear Colleagues,

It is remarkable that starting from one raw material, milk, the dairy industry has been able to produce a large range of consumer dairy products, as well as commodity powders and specialised ingredients with a multitude of functional characteristics and applications. The technologies used and the processes involved in these transformations are the foci of this Special Issue. Papers, both original contributions and review papers, will be welcomed on the well-established unit operations such as heat treatments and membrane separation in addition to emerging technologies, such as non-thermal processes, dairy-based encapsulation and 3-D printing. The physical, chemical, microbiological, sensory and nutritional characteristics of the products, and their changes during processing and storage naturally fall within the scope of the issue.

Prof. Dr. Hilton Deeth
Dr. Phil Kelly
Guest Editors

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