Special Issue "Factors Affecting the Composition and Quality of Milk and Dairy Products"

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

Deadline for manuscript submissions: 27 March 2023 | Viewed by 1016

Special Issue Editor

Prof. Dr. Lenka Vorlová
E-Mail Website
Guest Editor
Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Palacky Avenue, 612 42 Brno, Czech Republic
Interests: milk hygiene and technology; milk composition; nutritional importance of milk and dairy products; relationship of physico-chemical parameters and botanical origin with honey quality
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Special Issue Information

Dear Colleagues,

Milk is one of the key foods of animal origin. It is the only food with a complete representation of nutrients from the point of view of human nutrition. The composition of milk fundamentally affects the quality of dairy products, which in many cases have an even higher biological value. In addition, milk and dairy products are a unique source of a number of biologically active components.

For this Special Issue of Foods, we encourage the submission of manuscripts related to the following factors and their influence on the composition and quality of milk: breeding factors, e.g., genetic potential, nutrition, breeding methods, etc.; factors of animal health; physiological factors, e.g., stage and order of lactation, individuality of the animal, etc.; external environmental factors, e.g., climatic conditions and the influence of global warming; and factors of hygiene when obtaining, treating and storing milk.

We invite both original research and review articles focusing on technological factors and their influence on the composition and quality of dairy products. Scientific studies dealing with milk intolerance and dairy products belonging to the field of special nutrition are also welcome.

Prof. Dr. Lenka Vorlová
Guest Editor

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 2400 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

  • composition of goat, sheep, buffalo and camel milk
  • composition of cow's, goat, sheep, buffalo, camel and donkey milk
  • quality of milk and dairy products
  • biologically active substances
  • hygiene of milk production

Published Papers (2 papers)

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Research

Article
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
Foods 2023, 12(3), 471; https://doi.org/10.3390/foods12030471 - 19 Jan 2023
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Abstract
Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., [...] Read more.
Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter. Full article
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Article
Impact of Recombinant Bovine Somatotropin on Bovine Milk Composition and Fatty Acidome: A Multidose Longitudinal Study
Foods 2022, 11(21), 3477; https://doi.org/10.3390/foods11213477 - 02 Nov 2022
Viewed by 489
Abstract
Somatotropin is a species-specific polypeptide hormone produced in the pituitary gland of vertebrates. When administered exogenously to cattle, it can increase milk yield. However, the trade and administration of recombinant bovine somatotropin (rbST) to farm animals have been banned in the European Union [...] Read more.
Somatotropin is a species-specific polypeptide hormone produced in the pituitary gland of vertebrates. When administered exogenously to cattle, it can increase milk yield. However, the trade and administration of recombinant bovine somatotropin (rbST) to farm animals have been banned in the European Union (EU). Aside from food safety issues, very little is known about the effects of this hormone on milk composition and quality. In this work, a wide profile of fatty acids (the so-called fatty acidome) was determined by GC-FID in raw milk collected from control and rbST-treated lactating cows in a multidose longitudinal study. Milk composition (lactose, protein, fat, dry matter), including minerals (Ca, K, Mg, Na, P), was also determined, and milk yield was recorded. A tendency toward a less saturated profile was observed in the milk collected from animals treated with rbST, with higher concentrations of monounsaturated fatty acids. In addition, less calcium and potassium and more lactose and protein content were observed in milk from treated animals than in regular milk. As a result of this multicomponent profiling of milk, a clear impact of somatotropin treatment on milk quality was observed. The obtained results should be particularly interesting for those countries that permit the use of this hormone in dairy production. Full article
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