Cheese: Technology, Compositional, Physical and Biofunctional Properties

Dear Colleagues,

The exploitation of milk components through cheesemaking has been an ancient practice that continues to develop following the scientific and technological advances. The existence of precious milk components along with enzymes and microorganisms in the cheese matrix is regulated by the conditions of cheesemaking and ripening, i.e., cheese technology. Cheese technology with emphasis to treatments that improve the efficacy of cheesemaking or the characteristics of cheeses, is within the scope of the present Special Issue.

Apart from providing essential nutrients, cheese exhibits particular physical and interesting biological properties. Assessment and understanding of the mechanisms related to the evolution of these properties and the development of specific treatments that can enhance them has attracted the interest of researchers worldwide. In this respect, manuscripts on functionality and biological value of cheese will be presented in this Special Issue.

The submission of regular research papers, reviews and short communications is encouraged.

Assoc. Prof. Dr. Golfo Moatsou
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.