Innovative Dairy Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 417
Special Issue Editor
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Interests: factors influencing quality and yield of cheese; production of cheese with altered ratio of casein fractions; whey management; factors affecting the efficiency of filtration processes, i.e. MF, UF; functional dairy ingredients
Interests: factors influencing quality and yield of cheese; production of cheese with altered ratio of casein fractions; whey management; factors affecting the efficiency of filtration processes, i.e. MF, UF; functional dairy ingredients
Special Issue Information
Dear Colleagues,
Milk and dairy products are essential part of human diet. In addition to the essential nutrients that milk is rich in, such as proteins, fats and minerals, the consumers are looking for the products with added-value and an outstanding sensory features. In addition to changing consumer trends, the technical and technological progress and changes in legal regulations are the key factors driving the development of innovations in the dairy industry. Intensive research relates to the use of innovative methods of dairy products preservation, i.e. UV light treatment, ultrasonic, ohmic heating, etc. Seeking for innovative packaging systems (i.e. materials and atmospheres) to protect the sensory and nutritional properties of dairy products and to guarantee a microbiologically safe product is an important topic of many research.
The aim of this Special Issue is to bring together the latest advances in development of innovative dairy products incorporating all the aforementioned aspects. I am kindly invite you to present the original papers as well as the reviews.
Dr. Justyna Żulewska
Guest Editor
Milk and dairy products are essential part of human diet. In addition to the essential nutrients that milk is rich in, such as proteins, fats and minerals, the consumers are looking for the products with added-value and an outstanding sensory features. In addition to changing consumer trends, the technical and technological progress and changes in legal regulations are the key factors driving the development of innovations in the dairy industry. Intensive research relates to the use of innovative methods of dairy products preservation, i.e. UV light treatment, ultrasonic, ohmic heating, etc. Seeking for innovative packaging systems (i.e. materials and atmospheres) to protect the sensory and nutritional properties of dairy products and to guarantee a microbiologically safe product is an important topic of many research.
The aim of this Special Issue is to bring together the latest advances in development of innovative dairy products incorporating all the aforementioned aspects. I am kindly invite you to present the original papers as well as the reviews.
Dr. Justyna Żulewska
Guest Editor
Keywords
- New technologies in dairy processing
- New ingredients in dairy processing
- New packaging methods/materials in dairy processing
- Consumer acceptance of dairy products
- Functional dairy products
- Bioactive peptides derived from milk
- Innovative preservation technologies
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