Dairy Food and Microorganisms: The Role of Microorganisms in Improving the Safety, Quality and Nutritional Value of Dairy Foods

Dear Colleagues,

Today, not only do consumers want to experiment with different flavors and ingredients in dairy products, but due to the rising number of life-threatening chronic illnesses in some countries, they are also more careful about their food selections. Moreover, consumers are more focused on healthy nutrition. As a result, the consumption of dairy foods with functional properties is increasing.

This Special Issue welcomes papers on the following topics, among others:

• Bioactive compounds produced by advantageous bacteria, e.g., lactic acid bacteria, which exert advantageous effects on dairy food quality and safety, as well as human health.
• Edible coatings as carriers for protective bacteria in dairy food applications.
• Immobilization and encapsulation technologies for advantageous bacteria in dairy food applications.
• Safety concerns and problem solving regarding dairy food production and shelf life.
• Probiotic microorganisms in dairy food production.

Dr. Kristina Kondrotiene
Dr. Mindaugas Malakauskas
Dr. Loreta Šernienė
Guest Editors

Manuscript Submission Information

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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. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

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