Special Issue "Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain"
Deadline for manuscript submissions: 1 October 2021.
Interests: food science and technology; dairy science; dairy chemistry; dairy processing; dairy-based metabolomics
Interests: milk pricing strategies; seasonality of milk production; beef production systems
Interests: science of milk to finished product; colloidal science, food structure and soft matter; protein chemistry and behaviour during processing and digestion; novel process technologies for food; collaborative research with industry partners
Milk is a highly nutritious food product, often consumed throughout a consumers life span in one form or another. There are a variety of factors across the dairy supply chain including primary production practices (feeding systems, housing, breeding, animal health and welfare etc.) and processing technologies that can significantly impact the composition, quality and functionality of liquid milk or dairy ingredients. Milk is a rich reservoir of nutritional and functional ingredients and in recent years there has been an increased emphasis on strategies or technologies to further enrich milk as a source of these components, or to develop novel technologies to isolate, enrich and stabilize these components for use as ingredients in premium formulated products. Enhanced technologies in the field of "foodomics" have also increased our understanding of factors affecting the composition of milk beyond that of traditional wet chemistry methods with implications for prediction of products functionality, digestibility and authentication.
This Special Issue is therefore open to all contributions that examine factors from primary production across the dairy supply chain that can affect the composition, quality and functionality of dairy products, ingredients and their applications. Contributions may include research articles, reviews and short communications pertinent to these topics.Dr. Tom O'Callaghan
Dr. Laurence Shalloo
Dr. John Thomas Tobin
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.
- Primary production
- Dairy chemistry