Sustainable Processing and Utilization of Dairy Products
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 25 May 2026 | Viewed by 67
Special Issue Editors
Interests: dairy science and technology; protein resource; human nutrition
Interests: lactoferrin; proteome; infant formula
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dairy is an indispensable part of the human diet, with huge potential for innovation in its sustainable processing and utilization. Dairy products range from liquid milk to processed products like milk proteins, cheese, and ice creams. A wide range of techniques are involved in the dairy process, such as heating, membrane filtration, and fermentation, among others. Owing to the global goal in sustainable development and human health, there is a request for energy efficiency, natural health, and clean label in dairy processing. Therefore, more and more research is being conducted on using alternative novel technologies that do not perform traditional or intensive conductive heat application for increasing the safety of dairy products, without compromising their quality. Apart from providing safety and quality, some of these advanced emerging technologies are environmentally friendly, such as biosynthesis for producing dairy ingredients.
The scope of this Special Issue encompasses the investigation of the influence of several novel processing or preparation technologies on the physicochemical, microbial, sensory, nutritional, and functional quality of dairy products.
Through this Special Issue, we intend to provide a comprehensive overview of the latest advancements and innovations in processing dairy products (such as milk, cheese, cream, butter, ice cream, yoghurt, and fractionated dairy ingredients) using advanced technologies for improving their safety and quality. In addition, emerging technologies for dairy ingredient preparation are included. We invite you to submit original reviews, research papers and communications that discuss the influence of cutting-edge technologies in this area of research.
Dr. Yaowei Liu
Dr. Lina Zhang
Dr. Yunna Wang
Guest Editors
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 submissions that pass pre-check are 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 250 words) can be sent to the Editorial Office for assessment.
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. Processes is an international peer-reviewed open access semimonthly 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 2400 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.
Keywords
- emerging technology
- novel dairy products
- AI-based quality control
- energy efficiency
- nutrition
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