Novel Processing Methods of Milk and Dairy Products Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 374
Special Issue Editor
Interests: kinetic modeling of microbial growth/inactivation; modeling of food quality and shelf-life; enzyme technology; probiotic microorganisms; bioactive compounds and functional foods; dairy science and technology; novel food processing technologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Milk and dairy products play a crucial role in human nutrition. Apart from the traditional processing methods that are used, cutting-edge technologies such as high pressure (HP), pulsed electric fields (PEFs), ultrasounds, microwaves, etc., have been proposed as alternatives for the processing and preservation of milk and dairy products, ensuring food safety, quality, and shelf-life extension. Ultrasounds and microwaves offer solutions for microbial inactivation, reducing the risk of spoilage while preserving the sensory and nutritional characteristics of dairy products. High-pressure processing, with its ability to inactivate pathogens and enzymes under high pressures, yet in low temperatures, ensures extended freshness without the use of heat. Similarly, pulsed electric fields utilize high-voltage pulses to disrupt microbial cell membranes, providing a gentle yet effective preservation method. All of the above innovative approaches align with the growing demand for minimally processed, high-quality dairy products and represent a transformative shift in dairy processing technologies.
This Special Issue welcomes both original research and review articles on topics that include, but are not limited to, the following:
- The impact of novel processing technologies on the quality characteristics of milk and dairy products;
- The effect of novel processing technologies on the microbial populations (pathogens, spoilage, probiotics, etc.) of milk and dairy products;
- Changes in the biofunctional profile of innovative dairy products post-processing and during preservation;
- The effect of novel processing technologies on the bioaccessibility and bioavailability of nutritional components of milk and dairy products;
- New methodologies and large-scale trials with proved significant impact on the improvement in the milk and dairy products’ quality.
Dr. Maria S. Tsevdou
Guest Editor
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
- ultrasounds
- microwaves
- high pressure processing
- pulsed electric fields
- milk
- yoghurt
- cheese
- probiotics
- prebiotics
- biofunctional properties
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