Special Issue "Effects of Processing Treatments on the Properties and Functionality of Dairy Products"

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

Deadline for manuscript submissions: 30 April 2021.

Special Issue Editor

Dr. Michael Tunick
Guest Editor
Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA
Interests: physical chemistry of food; dairy products; food analysis
Special Issues and Collections in MDPI journals

Special Issue Information

The open access journal Foods is planning a Special Issue entitled “Effects of Processing Treatments on the Properties and Functionality of Dairy Products”, and we invite you to contribute a paper. Dairy technology is constantly changing, leading to new and improved products, and this Special Issue provides you with an opportunity to showcase some of your research in this area. For milk processing, the topics will include the various ways to homogenize and pasteurize, the use of high-pressure processing, micro-, ultra-, and nanofiltration, and many more. Aspects of dairy product manufacture, such as the addition of starter cultures for cheese and yogurt, freezing methods for ice cream, and use of whey will also be included. Whenever any of these techniques are varied, the physical properties of the final products may be altered. As functionality is important in food, the main idea of this Special Issue is to specify what changes take place and why they occur when processing parameters are adjusted.

Dr. Michael Tunick
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 papers will be 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 monthly 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 2000 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
  • milk
  • cheese
  • yogurt
  • ice cream
  • butter
  • whey
  • pasteurization
  • homogenization
  • filtration
  • high pressure

Published Papers

This special issue is now open for submission.
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