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

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
Dr. Lambros Sakkas
Guest Editors

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