How Milk Treatments Affect the Chemical Characteristics and Digestibility of Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 5825
Special Issue Editor
Interests: milk quality; buffalo milk quality; feeding and milk quality; processing of dairy products
Special Issue Information
Dear Colleagues,
Milk treatments should be applied before coagulation in the case of the cheese and before the fermentation process in the case of fermented milks. Among the various milk treatments, there are storage methods and heat treatments that can be performed at different temperatures and times. Regarding storage, milk and curd can be frozen. Milk treatments can affect some characteristics of the final products, in particular proteins and enzymes.
Heat treatments, which are generally applied to ensure milk’s safety and stability, can affect the quality of the product through the reduction of antioxidants and the formation of oxidation compounds. However, the antioxidant activity of dairy products may increase during storage due to the production of bioactive peptides.
Milk consumption has always been popular due to its inherent nutritional characteristics, which can be modified by preliminary treatments. In turn, the digestion and bioavailability of nutrients are influenced by these treatments, which determine the structure of the product and mitigate attacks by digestive enzymes.
Dr. Carmela Tripaldi
Guest Editor
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Keywords
- milk storage
- freezing milk and curd
- heat treatment
- heat stability of protein
- antioxidant stability
- protein digestion
- bioactive peptides
- fat and protein oxidation
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