New Insights into Milk and Dairy Products: Quality and Sustainability

In general, the primary requirement for all dairy products is safety. However, the quality of milk and dairy products must also be considered. For example, the ability of milk to coagulate into rennet is a basic requirement for milk destined for cheesemaking, as it affects cheese yield and quality. However, rheological and microbiological features are also important for obtaining dairy products suitable for different aims. New information on the influence of genetic, physiological, pathological, environmental and technological factors on the quality characteristics of milk and dairy products will contribute to the progress of the sector.

Furthermore, milk and dairy products are also important sources of nutrients for humans, such as proteins, lipids, calcium and vitamins.

A number of by-products such as milk whey and buttermilk are produced by the dairy industry. These can be utilised for other aims due to their high nutritive value. Their reutilisation also reduces the environmental impact of pollution generated by the industry.

Milk from certain species is still not being studied or is not well-characterised; these milks could also be utilised to obtain new dairy products.

All contributions dealing with the above-mentioned topics are welcome.

Dr. Piero Franceschi
Dr. Paolo Formaggioni
Guest Editors

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