Dairy Products Processing Technology and Sensory Properties

• Format: eBook
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2025
• Subjects: antioxidant activity; Biology, life sciences; biomarkers; block freeze concentration; blueberry pomace; burrata cheese; buttermilk; cheese maturation; cheese wedges; chemical analysis; color; cow’s milk; cryoscopic temperature; cultured dairy; dairy product; dairy products; fatty acids; fermented milk; food composition; human nutrition; ice cream; lactic acid bacteria; lactose; large-capacity stainless steel tanks; liquid whey concentrates; Mathematics and Science; microbiological analysis; microRNA; microscopy; microstructure; milk thermization; modified atmosphere packaging; n/a; nono; ovine cheese; PDO Canestrato Pugliese; physico-chemical characteristics; physicochemical properties; probiotic; protective culture starter; protein; proteolysis; Reference, Information and Interdisciplinary subjects; Research and information: general; ripened cheese preservation; sensory analysis; sensory evaluation; sensory properties; shelf life; small ruminants; starter culture; tin containers; vacuum; whey; white cheese in brine
• ISBN: 3725835500; 9783725835492; 9783725835508; 3725835497
• DOI: 10.3390/books978-3-7258-3550-8

In recent decades, consumers’ preferences, habits, and expectations regarding food have changed, leading to a new landscape in which food is expected to be produced with natural ingredients, balanced chemical compositions, enhanced properties for promoting health, a long shelf-life, safety, and sustainable processing methods. In this context, the dairy sector is facing significant challenges in providing suitable products without impairing their sensory characteristics. This Special Issue presents 11 papers studying different research topics that address these needs, showcasing authors that focus on improving cheese shelf-life or preservation conditions, have developed innovative products with enhanced nutritional properties, and focus on the impact of processing on product quality and safety.