Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological...
share announcement

Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological and Chemical Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 2676

Special Issue Editors

Dr. Gabriele Rocchetti

E-Mail Website
Guest Editor
Department of Animal Science, Food and Nutrition (DIANA), Università Cattolica del Sacro Cuore, Piacenza and Cremona Campus, Piacenza, Italy
Interests: foodomics; feedomics; food chemistry; cheese; milk; food quality and traceability
Special Issues, Collections and Topics in MDPI journals
Dr. Daniela Bassi

E-Mail
Guest Editor
Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Piacenza and Cremona Campus, Cremona, Italy
Interests: food microbiology; microbiology of fermented products; spore former bacteria; food safety; molecular biology of microorganisms; metagenomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Milk is a valuable source of essential nutrients, including protein, fats, carbohydrates, minerals, and vitamins, and contributing significantly to human nutrition. It can be transformed into different products, including butter, cheese, milk powder, and yogurt, thus elevating its nutritional content and offering diverse food choices with enhanced flavours to satisfy consumer demands. Therefore, a comprehensive understanding of those chemical, technological, and microbiological factors contributing to the final sensory profile is required to obtain a high-quality final product. Recently, new methodologies based on foodomics technologies (such as metabolomics, lipidomics, peptidomics, metagenomics, and others) coupled with classical methods, have emerged as valuable tools to improve our understanding of those phenomena.

Starting from this complex scenario, in this Special Issue, we invite you to submit contributions (including original research and current review articles) on milk and dairy chemistry, microbiology, and technology using both high-throughput and classical techniques contributing to create a bridge with the authentic sensory profile of the dairy products. The works afferent to this Special Issue includes (but are not limited to):

  1. Evaluation of chemical, microbiological, and sensory profiles of milk and cheese;
  2. Evaluation of milk characteristics as affected by: feeding systems, process variables, defects, and additional phenomena occurring in milk and dairy products.

Dr. Gabriele Rocchetti
Dr. Daniela Bassi
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. Foods 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 2900 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

  • milk composition
  • milk and cheese quality
  • foodomics
  • feedomics
  • metabolomics
  • metagenomics
  • enzymatic and non-enzymatic browning process
  • lactic acid bacteria
  • sensory profile
  • novel technologies

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 811 KiB  
Article
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers
by Michele Paleologo, Greta Castellini, Albino Claudio Bosio, Michele Fontana and Guendalina Graffigna
Foods 2024, 13(16), 2526; https://doi.org/10.3390/foods13162526 - 13 Aug 2024
Viewed by 1367
Abstract
Milk consumption is crucial for a balanced diet, yet recent trends indicate a decline, especially in Italy. A significant factor in this decline is the altered perception of milk quality among consumers, which has created a communication gap between them and other stakeholders. [...] Read more.
Milk consumption is crucial for a balanced diet, yet recent trends indicate a decline, especially in Italy. A significant factor in this decline is the altered perception of milk quality among consumers, which has created a communication gap between them and other stakeholders. This study aimed to explore the discourse on social media and sentiment towards the concept of milk quality among consumers, farmers, and processors. The research adopted social media analysis to examine online-community messages. A sample of 19,906 Italian comments and posts mentioning keywords “milk”, “quality”, “cow”, and “vaccine” was collected and categorized using term-frequency analysis, correspondence analysis, and sentiment analysis. Results highlighted gaps in perceptions of milk quality: farmers focused on economic issues, consumers on animal welfare and health, and processors on lactose content. For farmers, almost all comments were negative, while for processors, nearly all comments were positive. Consumers presented a more mixed picture. This work contributes to the literature by expanding research on milk quality, using social media as a source of information. The findings suggest that enhancing communication and understanding among these groups could lead to more effective strategies for addressing consumer concerns, potentially reversing the decline in milk consumption. Full article
(This article belongs to the Special Issue Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological and Chemical Properties)
►▼ Show Figures

Figure 1

20 pages, 4034 KiB  
Article
Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota
by Amandine J. Martin, Anne-Marie Revol-Junelles, Jérémy Petit, Claire Gaiani, Marcia Leyva Salas, Nathan Nourdin, Mohammed Khatbane, Paulo Mafra de Almeida Costa, Sandie Ferrigno, Bruno Ebel, Myriam Schivi, Annelore Elfassy, Cécile Mangavel and Frédéric Borges
Foods 2024, 13(14), 2233; https://doi.org/10.3390/foods13142233 - 16 Jul 2024
Viewed by 921
Abstract
Color is one of the first criteria to assess the quality of cheese. However, very limited data are available on the color heterogeneity of the rind and its relationship with microbial community structure. In this study, the color of a wide range of [...] Read more.
Color is one of the first criteria to assess the quality of cheese. However, very limited data are available on the color heterogeneity of the rind and its relationship with microbial community structure. In this study, the color of a wide range of smear-ripened Munster cheeses from various origins was monitored during storage by photographic imaging and data analysis in the CIELAB color space using luminance, chroma, and hue angle as descriptors. Different levels of inter- and intra-cheese heterogeneity were observed. The most heterogeneous Munster cheeses were the darkest with orange-red colors. The most homogeneous were the brightest with yellow-orange. K-means clustering revealed three clusters distinguished by their color heterogeneity. Color analysis coupled with metabarcoding showed that rinds with heterogeneous color exhibited higher microbial diversity associated with important changes in their microbial community structure during storage. In addition, intra-cheese community structure fluctuations were associated with heterogeneity in rind color. The species Glutamicibacter arilaitensis and Psychrobacter nivimaris/piscatorii were found to be positively associated with the presence of undesirable brown patches. This study highlights the close relationship between the heterogeneity of the cheese rind and its microbiota. Full article
(This article belongs to the Special Issue Milk and Dairy Products: A Bridge between Sensory, Technological, Microbiological and Chemical Properties)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop