Separation Techniques for Dairy Analysis

Dear Colleagues,

Among major foods, milk plays a peculiar role due to its extraordinary complexity. As a matter of fact, proteins are dispersed and globules of lipids are emulsified in an aqueous solution containing saccharides, and organic and inorganic salts. Since each of these classes is represented by hundreds (or sometimes thousands) of individual chemical species, separation techniques have always played a crucial role in the analysis of milk and dairy foods. In addition, all of them contain a wide number of minor species, like vitamins, enzymes, and other bioactive compounds (peptides, nucleotides, hormones, etc.), all of th utmost importance in the nutrition of humans. Nowadays, modern analytical chemistry has to fulfil exciting and urgent challenges regarding a number of frontier aspects regarding quality and safety. Hence, this Special Issue of Separations is mainly focused on reporting the most recent and performing separation methods of all classes of compounds of milk and dairy products. A particular emphasis will be devoted to reporting on the assessment of fully-validated methods, able to couple high sensitivity and accuracy to significant savings of time and cost.

Prof. Dr. Gavino Sanna
Guest Editor

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