Special Issue "Factors Affecting the Chemical and Microbiological Profiles Together with the Technological Properties of Milk and Dairy Products"
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 1598
Interests: foodomics; food chemistry; cheese; milk; food quality; food traceability
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The dairy industries, particularly those involving milk-to-cheese processing, have always been a reservoir of technology, microbiological and chemical phenomena. Understanding the different chemical and microbiological profiles is a crucial aspect of obtaining a high-quality final product. In particular, it becomes crucial to understand how milk quality, applied technology, dairy practices, and farm practices affect the final product. Accordingly, new investigations based on OMICS technologies (such as metabolomics and metagenomics) coupled with classical target microbiology and chemical methods, can improve our understanding of those phenomena occurring during milk processing and considering the raw material used.
In this Special Issue, we invite you to submit contributions (including original research and current review articles) on milk and dairy chemistry, milk and dairy microbiology using high-throughput techniques (metabolomics and metagenomics), and target techniques on specific metabolites or microorganisms from different stages of the transformation process or helpful in explaining positive or defective phenomena in milk and dairy. The works afferent to this Special Issue could include:
Correlations between chemistry, microbiology, and sensory analysis of milk and cheese; evaluation of milk characteristics, feeding choices, process variables, defects, and additional phenomena occurring in milk and dairy products.
Dr. Gabriele Rocchetti
Dr. Andrea Cabiddu
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.
- milk composition
- milk and cheese quality
- processing conditions
- lactic acid bacteria
- sensory profile
- bovine and non-bovine milk
- novel technologies