New Frontiers in Fermented Dairy Products

Dear Colleagues,

Fermented Dairy Products (FDPs), which are formed through microbial actions, have existed for centuries. They offer consumers safe, nutritionally balanced, and organoleptically variable dairy products, and provide scientists with a plethora of opportunities to explore—from formulation interactions, to health benefits of live cultures—without overlooking technological issues. Dairy products like yoghurt, cheese, kefir, and skyr are good sources of protein, calcium, and other nutrients; have unique flavors, aromas, and textures, and the presence of live cultures and/or bioactive compounds is associated with important health benefits and preservative actions, which contribute to improved shelf-life. In fact, bacterial activities, including those of yogurt starter culture organisms, as well as strains of Bifidobacterium and Lactobacillus added specifically for their probiotic and gut health modulation properties, are believed to be part of the mechanisms underlying beneficial effects.

Given their versatile nature, FDPs are excellent vectors for food fortification strategies and for the incorporation of bioactive compounds or strains, either in free or encapsulated form, leading to their multifunctionalization within an active nutrition perspective. Furthermore, aligned with sustainability development goals and health trends, FDP have also undergone innovation through important reformulation strategies, reduction in caloric value, and increases in nutritional density and satiety. Such new frontiers offer an unlimited source of innovative development and research and this Special Issue welcomes the sharing of all works in this field.

Prof. Ana Maria Pereira Gomes
Prof. Ana Cristina Freitas
Prof. José Carlos Andrade
Guest Editors

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