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Fermentation
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Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd...
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Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (15 November 2024) | Viewed by 4161

Special Issue Editors

Prof. Dr. Samir Kalit

E-Mail Website
Guest Editor
Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Interests: cheese making; biochemistry of cheese ripening; proteolysis; lipolysis; volatile compounds; improvement of production of autochthonous cheeses and milk quality; fermented milks; fermented cheeses; shelf life; ingredients in the dairy industry; composition of milk and dairy products; texture of dairy products; yield of dairy products; recovery of milk ingredients; sensorial properties of dairy products; consumers’ preferences; lactic acid bacteria; yeast; molds; lactation; season; climate changes; gel strength; whey utilization; environmental protection; equipment in the dairy industry; coagulum; reduced fat dairy products; reduced salt dairy products; packing; safety of dairy products, probiotics and prebiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Milna Tudor Kalit

E-Mail Website
Guest Editor
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Interests: food safety; cheesemaking; biochemistry of cheese ripening; the role of milk and dairy products in human diet

Special Issue Information

Dear Colleagues,

After the domestication of the dairy animals and first using milk as a food, human beings accidentally discovered that the shelf life of nutrients in milk could be prolonged by fermentation. From the moment when human beings visualized the benefits of the fermentation of milk, in milk processing it has become the key not only in producing dairy products with noticeably longer shelf lives, but also producing them with much better sensorial, nutrient, functional, health-beneficial and safety characteristics. In the future, under pressure from modern conscious consumers, the market will request that dairy scientists and the dairy industry reduce the old-fashioned utilization of different chemicals to prolong shelf life and ensure the quality and safety of dairy products. Instead, microbiology in the dairy sector, particularly thanks to fermentation, will offer endless possibilities of using lactic acid bacteria and other daily discovered microbes present and available in nature to fulfil different requirements which modern science and the dairy industry face, and will face in the future as well. 

This is a second Special Issue, following the success of “Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits”, which can be viewed here:
https://www.mdpi.com/journal/fermentation/special_issues/JTQM588S4W.

Prof. Dr. Samir Kalit
Dr. Milna Tudor Kalit
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 100 words) can be sent to the Editorial Office for announcement on this website.

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. Fermentation is an international peer-reviewed open access monthly 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 2100 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.

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Related Special Issue

Published Papers (2 papers)

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17 pages, 2642 KiB  
Article
Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss
by Xin Zhao, Liang Song, Dayong Han, Peijie Han and Fengyan Bai
Fermentation 2024, 10(1), 66; https://doi.org/10.3390/fermentation10010066 - 18 Jan 2024
Cited by 1 | Viewed by 2032
Abstract
Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether [...] Read more.
Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether industrial koumiss is comparable to the traditional koumiss in terms of quality. In this study, we compared the microbiological and physicochemical properties in the industrial and traditional koumiss fermentation processes synchronously using culture-dependent and culture-independent approaches. Although Lactobacillus and Kazachstania species were similarly dominant in the bacterial and fungal communities, respectively, in both processes, the microbial counts and diversity in the traditional koumiss were significantly higher than those in the industrial koumiss. Furthermore, the traditional koumiss fermentation consumed more lactose, produced more flavor substances including acetic acid, lactic acid, ethanol, and free amino acids, and reached a lower pH value at the final stage. The physicochemical characters of traditional koumiss were mainly associated with Lactobacillus and Kazachstania species, which, in turn, were positively correlated with each other but negatively correlated with other non-dominant microbes. The starter was the major source of the microbial community of industrial koumiss, whereas both the starter and environment were the major sources of traditional koumiss. Random forest analysis recognized 11 significantly important genera as microbial indicators to distinguish industrial from traditional koumiss. Overall, this study shows that the microbial and physicochemical dynamics during the traditional and industrial fermentation of koumiss differ significantly, and the results obtained are valuable for improving the quality of industrial koumiss. Full article
(This article belongs to the Special Issue Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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Review

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27 pages, 1919 KiB  
Review
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
by Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar and Milna Tudor Kalit
Fermentation 2024, 10(8), 404; https://doi.org/10.3390/fermentation10080404 - 6 Aug 2024
Viewed by 932
Abstract
The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, [...] Read more.
The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products. Full article
(This article belongs to the Special Issue Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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