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Future Technology and Sustainable Interventions for the Improvement of the...
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Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products

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

Deadline for manuscript submissions: 20 March 2025 | Viewed by 2532

Special Issue Editors

Dr. Ekaterini Moschopoulou

E-Mail Website
Guest Editor
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece
Interests: food science and technology; food processing; food preservation; functional food; dairy science; dairy technology; dairy microbiology; dairy chemistry; milk quality; milk authedication; milk clotting enzymes; lipase
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Golfo Moatsou

E-Mail Website
Guest Editor
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: cheese science and technology; analytical methods; effect of processing on the composition and the biochemical characteristics of milk and dairy products; indices of heat treatment; properties of yoghurt; differentiation of milk from different species; casein genotypes
Special Issues, Collections and Topics in MDPI journals
Dr. Lambros Sakkas

E-Mail
Guest Editor Assistant
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece
Interests: dairy processing; cheese science and technology; development of circular products; dairy co- and by-products

Special Issue Information

Dear Colleagues,

The quality of milk and the technologies applied to it play significant roles in the quality and the characteristics of dairy products. Moreover, in recent years, milk processing has focused on novel biofunctional dairy products, while the environmental concerns due to their co- and by-products and the sustainability of the dairy domain are of major importance. Hence, the challenge is to enhance the quality of dairy products in the framework of increased biofunctionality and circular economy. In this Special Issue, research articles and reviews mainly focusing on the following topics are welcome: the modifications of milk composition to achieve better quality dairy products, new technologies applied to milk processing, e.g., non-thermal techniques to increase the shelf life of drinking milk, the incorporation of dairy by-products such as whey and buttermilk into milk products to enhance their sustainability and functionality, the use of by-products as a source for the production of bioactive ingredients, the inclusion of probiotics and various other bioactive ingredients to improve the nutritive quality of milk products, and the development and design of new packaging for new biofunctional dairy products.

Dr. Ekaterini Moschopoulou
Prof. Dr. Golfo Moatsou
Guest Editors

Dr. Lambros Sakkas
Guest Editor Assistant

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

  • various kinds of milk
  • non-thermal treatments
  • sustainability
  • circular dairy products
  • drinking milk
  • cheese
  • yoghurt
  • ice cream
  • various types of whey
  • butter and buttermilk

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

11 pages, 2079 KiB  
Article
Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk
by Anila Antony, Aswathi Soni, Linda M. Samuelsson, Mike Weeks, Meng Wai Woo, Siew-Young Quek, Mohammed Farid and Tanushree Gupta
Foods 2024, 13(21), 3452; https://doi.org/10.3390/foods13213452 - 29 Oct 2024
Viewed by 739
Abstract
The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating Bacillus pumilus ATCC 27142 and Bacillus subtilis ATCC 6633 spores suspended in sheep and cow milk was investigated. The UHPH treatment was conducted at 200 and 250 MPa with an inlet temperature of 85 °C, [...] Read more.
The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating Bacillus pumilus ATCC 27142 and Bacillus subtilis ATCC 6633 spores suspended in sheep and cow milk was investigated. The UHPH treatment was conducted at 200 and 250 MPa with an inlet temperature of 85 °C, resulting in homogenising valve temperatures of 117 °C and 127 °C, respectively. To isolate the role of temperature and pressure in the inactivation of bacterial spores, the UHPH treatment was repeated at 250 MPa with a lower inlet temperature of 70 °C that resulted in a valve temperature of 117 °C. Increasing the pressure and valve temperature resulted in increased inactivation. At 250 MPa with a valve temperature of 127 °C, greater than 5 log CFU/mL reduction was achieved in B. pumilus and B. subtilis spores in both milk types. Reductions of 0.61 ± 0.03 log CFU/mL and 0.62 ± 0.09 log CFU/mL in B. pumilus spores and 1.18 ± 0.04 log CFU/mL and 1.30 ± 0.07 log CFU/mL in B. subtilis spores were obtained at 250 MPa with a valve temperature of 117 °C in sheep and cow milk, respectively. The spore inactivation was influenced by both the pressure and temperature, suggesting a synergistic effect, with the latter playing a critical role in the lethality of the treatment. No significant differences in the inactivation of either strain was observed between sheep and cow milk. Full article
(This article belongs to the Special Issue Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products)
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9 pages, 395 KiB  
Article
Polymorphisms within the PRKG1 Gene of Gannan Yaks and Their Association with Milk Quality Characteristics
by Fen Feng, Guowu Yang, Xiaoyong Ma, Juanxiang Zhang, Chun Huang, Xiaoming Ma, Yongfu La, Ping Yan, Pingcuo Zhandui and Chunnian Liang
Foods 2024, 13(12), 1913; https://doi.org/10.3390/foods13121913 - 18 Jun 2024
Cited by 3 | Viewed by 1125
Abstract
Yak milk, known as the “liquid gold”, is a nutritious food with extensive consumption. Compared with cow milk, yak milk contains higher levels of nutrients such as dry matter, milk fat, and milk protein, which demonstrates great potential for exploitation and utilization. Protein [...] Read more.
Yak milk, known as the “liquid gold”, is a nutritious food with extensive consumption. Compared with cow milk, yak milk contains higher levels of nutrients such as dry matter, milk fat, and milk protein, which demonstrates great potential for exploitation and utilization. Protein kinase cGMP-dependent 1 (PRKG1) is an important functional molecule in the cGMP signaling pathway, and its significant influence on milk fatty acids has been discovered. The aim of this study is to explore the correlation between single nucleotide polymorphisms (SNPs) in the PRKG1 gene and the quality traits of Gannan yak milk in order to identify candidate molecular markers for Gannan yak breeding. In this study, genotyping was performed on 172 healthy, 4–5-year-old lactating Gannan yaks with similar body types, naturally grazed, and two to three parity. Three SNPs (g.404195C>T, g.404213C>T, and g.760138T>C) were detected in the PRKG1 gene of Gannan yaks, which were uniformly distributed in the yak population. Linkage disequilibrium analysis was conducted, revealing complete linkage disequilibrium between g.404195C>T and g.404213C>T. After conducting a correlation analysis between SNPs in the PRKG1 gene and milk quality in Gannan yaks, we found that PRKG1 SNPs significantly increased the content of casein, protein, and SNFs in yak milk. Among them, the TT homozygous genotype at the PRKG1 g.404195C>T loci exhibited higher casein and protein contents compared to the CC and CT genotypes (p < 0.05). The SNP g.760138T>C locus was associated with casein, protein, SNFs, and TS traits (p < 0.05). The CC genotype had higher casein and protein contents than the TT and TA genotypes (p < 0.05). However, there were no significant differences in milk fat, lactose, and acidity among the three genotypes (p > 0.05). In summary, PRKG1 gene polymorphism can serve as a candidate molecular marker for improving milk quality in Gannan yaks. Full article
(This article belongs to the Special Issue Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products)
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