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Processes
Special Issues
Sustainable Processing and Utilization of Dairy Products
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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 489

Special Issue Editors

Dr. Yaowei Liu

E-Mail Website
Guest Editor
School of Food Science & Technology, Jiangnan University, Wuxi 214122, China
Interests: dairy science and technology; protein resource; human nutrition
Dr. Lina Zhang

E-Mail Website
Guest Editor
State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China
Interests: lactoferrin; proteome; infant formula
Special Issues, Collections and Topics in MDPI journals
Dr. Yunna Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: dairy physicochemistry; dairy processing technology; functional dairy products innovation

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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Published Papers (1 paper)

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Research

20 pages, 3708 KB  
Article
GOS from Porungo Cheese Whey: Batch, Repeated Batch, and Continuous Bioreactors
by Thaís Cavalcante Torres Gama, Guilherme Fermino de Oliveira, Natan de Jesus Pimentel-Filho, Marcelo Perencin de Arruda Ribeiro, Marco Antônio Záchia Ayub and Sabrina Gabardo
Processes 2026, 14(5), 822; https://doi.org/10.3390/pr14050822 - 3 Mar 2026
Viewed by 287
Abstract
This study was aimed at producing galactooligosaccharides (GOS) from Porungo cheese whey in immobilized enzyme bioreactors. The β-galactosidase was produced, concentrated, and immobilized on chitosan–genipin supports. Initially, GOS production was conducted in conical flasks, investigating three different variables: enzyme concentration (50–150 U/mL), Porungo [...] Read more.
This study was aimed at producing galactooligosaccharides (GOS) from Porungo cheese whey in immobilized enzyme bioreactors. The β-galactosidase was produced, concentrated, and immobilized on chitosan–genipin supports. Initially, GOS production was conducted in conical flasks, investigating three different variables: enzyme concentration (50–150 U/mL), Porungo cheese whey concentration (200–400 g/L), and temperature (37–43 °C). The highest GOS yields (15.24%) occurred under intermediate process conditions (100 U/mL, 300 g/L, 40 °C), reaching a GOS concentration of 27.04 g/L. These conditions were then used in a packed-bed column bioreactor operated in batch mode, achieving yields of 19.72%. Repeated batches were carried out, and the system was stable until the fifth cycle, with enzyme activity remaining at 83.56% of the initial level. Continuous bioreactors were conducted, varying feed flow rates (1–3 mL/h), with the highest yields and lactose conversion occurring for the longest residence time (24.63% and 68.38%), respectively, with high GOS concentration (44.14 g/L). Microorganisms isolated from Porungo cheese showed the ability to metabolize the GOS produced, demonstrating its prebiotic potential. This work can contribute to optimizing the production of GOS, an important product for pharmaceuticals and food industries. Full article
(This article belongs to the Special Issue Sustainable Processing and Utilization of Dairy Products)
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