Advances in Dairy Foods: From Production to Nutritional and Health Attributes

Dear Colleagues,

Consumer interest in food products has gradually shifted from a request for sensory satisfying products to a demand for foods that are both nutritionally valuable for human health and environmentally sustainable. In this regard, milk and dairy products have been subjected to many controversies. Nonetheless, nowadays, the benefits of dairy foods to human health have been recognised worldwide, and sustainable dairy production and consumption are expected to grow steadily over the coming years, especially in developing countries. This is especially due to the tremendous progress that has been made in the past decade in all areas of research related to milk and dairy foods, such as methane emission abatement in dairy production, mitigation of heat stress on milk production, deep lipidomic and glycomic analysis of milk from various mammals, and health outcomes of dairy bioactives.

In this interdisciplinary topic, we invite researchers to submit papers that are aimed to provide a comprehensive coverage of recent advances and innovation in the field of dairy production, dairy composition analysis, dairy nutrient components and human health, and dairy products. Both research papers and up-to-date reviews will be accepted in this Special Issue.

Dr. Abderrahmane Aït-Kaddour
Dr. Sandra Abreu
Topic Editors