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Reviews and Research on New Developments and Advances in Dairy...
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Reviews and Research on New Developments and Advances in Dairy Science and Technology

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 5903

Special Issue Editors

Prof. Dr. Esther Sendra

E-Mail Website
Guest Editor
AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Spain
Interests: dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jordi Saldo

E-Mail Website
Guest Editor
Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
Interests: by-product valorisation; process control; textural properties; fermented food products; functional food products; spectroscopic analysis; sensory evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy science and technology is among the most dynamic fields of science. This Special Issue focuses on reviews and research articles covering all topics related to new developments and advances in dairy science and technology. Topics of interest include the following: (1) basic milk science, (2) milk and dairy foods’ functionality and nutritional value, (3) dairy microbiology and biotechnology, (4) dairy foods’ processing and preservation, (5) dairy foods’ quality and consumer acceptability, (6) strategies to enhance milk and dairy industry sustainability (such as the use of alternative feed for milking animals, precision farming, and lowering the water and carbon footprint for dairy farming), (7) dairy-based ingredients and valorization, and (8) the use of artificial intelligence and big data in the dairy field.

The aim of this Special Issue is to present to the dairy science community an overview of the recent developments in the field, offered by research groups involved in such advances and developments. Therefore, it aims to contribute to the expansion of worldwide knowledge in the field of dairy science and technology. This type of review and research article is especially useful and relevant for advanced university courses and students who may find use in these open access documents, especially in information not fully covered in their reference materials.

Prof. Dr. Esther Sendra
Prof. Dr. Jordi Saldo
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

  • milk and dairy foods
  • novel products and ingredients
  • dairy microbiology
  • quality and safety
  • emerging dairy technology
  • functional properties
  • sustainability
  • artificial intelligence and big data

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

Published Papers (4 papers)

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Research

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16 pages, 2131 KiB  
Article
Ex Vivo, In Vitro and In Vivo Bone Health Properties of Grana Padano Cheese
by Cristina Martelli, Luisa Ottobrini, Anita Ferraretto, Paola Bendinelli, Stefano Cattaneo, Fabio Masotti, Milda Stuknytė, Margherita Dall’Asta, Angelo Del Sole, Ivano De Noni and Filippo Rossi
Foods 2025, 14(2), 273; https://doi.org/10.3390/foods14020273 - 16 Jan 2025
Viewed by 961
Abstract
Grana Padano (GP) is an Italian hard cooked cheese characterized by a long ripening process and high protein and Ca contents. After in vitro static simulated gastrointestinal digestion, GP digest contained caseinophosphopeptides that were 6 to 24 amino acids in length, including tri-phosphorylated [...] Read more.
Grana Padano (GP) is an Italian hard cooked cheese characterized by a long ripening process and high protein and Ca contents. After in vitro static simulated gastrointestinal digestion, GP digest contained caseinophosphopeptides that were 6 to 24 amino acids in length, including tri-phosphorylated species incorporating the pSer-pSer-pSer-Glu-Glu cluster. Using rat ileum tissue, the digest was used to assess Ca absorption ex vivo, which showed significantly better results for the GP digest in comparison to the CaCO3 aqueous solution. An in vitro intestinal model based on Caco-2/HT-29 cell co-culture was able to mimic Ca absorption from GP digest, with Ca-rich water as a control. The metabolite-containing medium was then used to treat osteoblast-like SaOS-2 cells. As a consequence, metabolized GP digest significantly increased the number of osteoblasts, whereas the metabolized water did not exert this effect. Finally, the mice were fed diets containing GP or CaCO3 and pea isolate and the in vivo outcomes were assessed through fluorescent probe and computed tomography. Mice fed a diet containing GP showed a higher increase in bone remodeling and volume in comparison to those fed a control diet containing CaCO3 and pea isolate. Overall, the ex vivo, in vitro and in vivo experiments highlighted the effectiveness of GP in improving Ca absorption, osteoblast proliferation and bone remodeling and volume. Full article
(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)
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18 pages, 1999 KiB  
Article
Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams
by Khadija Florence Dabo, Christine Chèné, Sylvain Prevost, Anne-Laure Fameau and Romdhane Karoui
Foods 2024, 13(23), 3897; https://doi.org/10.3390/foods13233897 - 3 Dec 2024
Viewed by 971
Abstract
Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to [...] Read more.
Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to consumer demands for high-quality ingredients and increase efficiency. In the present study, we explored low demineralization (0–43%) that preserves the casein integrity to produce caseins that can substitute caseinate in whipping creams (WC). The physicochemical, structural, and functional properties of these caseins were evaluated to assess their viability as surface-active agents in blend-fat whipping cream. The results showed that a demineralization level over 43% significantly impacts the size, secondary structures (β-sheets, β-turns, and α-helices particularly), and surface hydrophobicity that favorably impact the emulsifying properties but diminish the foam stability. WC made with caseins demineralized at 0 and 13% provided stable foam, with the lowest emulsion stability at 0% of demineralization. Using demineralized caseins at 13% offers a sustainable alternative to caseinate in food products requiring stable foams as WCs without significantly altering other desired functionalities such as overrun and emulsion stability. Further research studies into optimizing the demineralization process and exploring applications in other food matrices are suggested. Full article
(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)
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17 pages, 3204 KiB  
Article
Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses
by Gaoussou Karamoko and Romdhane Karoui
Foods 2024, 13(19), 3086; https://doi.org/10.3390/foods13193086 - 27 Sep 2024
Viewed by 825
Abstract
The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on [...] Read more.
The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on the protein network englobing lipid and water and its interaction with the other components. Overall, Maroilles cheeses had an elastic-like behavior, with the central zones exhibiting the greatest viscoelastic modules (G′ and G″). The mid-infrared (MIR) spectra highlighted the presence of lipids, proteins, and sugars. A significant difference in α-helix and β-sheet levels in the central zones was noted between artisanal and industrial Maroilles cheeses. It is suggested that the difference between artisanal and industrial Maroilles cheeses observed at the macroscopic level, due to the cheese-making procedure and ripening stage, affects the structure at the molecular level, which can be determined by MIR spectroscopy. This trend was confirmed by the FDA when applied to the MIR spectra, since 96.67% correct classification was noted between artisanal and industrial cheeses. The present study indicates that MIR spectroscopy can be used successfully to study Maroilles cheese samples belonging to different production chains. Full article
(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)
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Review

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43 pages, 2733 KiB  
Review
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
by Giuseppe Natrella, Mirco Vacca, Fabio Minervini, Michele Faccia and Maria De Angelis
Foods 2024, 13(16), 2583; https://doi.org/10.3390/foods13162583 - 18 Aug 2024
Cited by 4 | Viewed by 2401
Abstract
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security [...] Read more.
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers’ poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses. Full article
(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)
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