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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Technology: general issues --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Technology: general issues --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes' milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes' milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS