Special Issue "The Role of Microorganisms Involved in Milk and Dairy Products"

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

Deadline for manuscript submissions: 10 August 2023 | Viewed by 148

Special Issue Editor

Prof. Dr. Junrui Wu
E-Mail Website
Guest Editor
College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
Interests: dairy products; microorganism; function; quality; safety

Special Issue Information

Dear Colleagues,

The composition of microorganisms in milk is complex and diverse. These microorganisms can participate in the fermentation or the spoilage of milk and dairy products, which affects their food quality, flavor, nutrition, function, safety and shelf life.

The special issue pays special attention to the latest research progress in understanding the role of microorganisms in milk and dairy products. This is a call for relevant research publications to reflect the most recent progress and/or to highlight relevant points of scientific emphasis, including future directions. You are encouraged to submit one or more manuscripts to this Special Issue; research articles, communications, and scientific reviews are welcome. Relevant topics include (but are not limited to) the following: (1) microbial detection and analysis related to dairy products; (2) biological functions and screening of probiotics; (3) identification and e affecting mechanism of harmful bacteria in milk and dairy products ; (4) microbial control methods and technology of milk and dairy products. We believe that this special issue will serve as a platform to improve the understanding of the role of microorganisms in milk and dairy products.

Prof. Dr. Junrui Wu
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.


  • dairy products 
  • microorganism 
  • probiotics 
  • spoilage bacteria 
  • pathogenic bacteria 
  • function 
  • quality 
  • safety 
  • shelf life

Published Papers

This special issue is now open for submission.
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