Dairy Products
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 sust...
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| 格式: | Online |
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| 語言: | 英语 |
| 出版: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| 主題: | |
| 在線閱讀: | ONIX_20250812T110751_9783725835492_67 |
| 標簽: |
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| _version_ | 1869517001812082688 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-165311 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1653112025-08-12T09:20:00Z Dairy Products Faccia, Michele Natrella, Giuseppe block freeze concentration vacuum whey lactose ripened cheese preservation modified atmosphere packaging cheese wedges sensory properties ovine cheese PDO Canestrato Pugliese milk thermization proteolysis sensory analysis burrata cheese shelf life protective culture starter MAP chemical analysis white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics cow’s milk dairy products microRNA biomarkers sensory evaluation dairy product cheese maturation food composition liquid whey concentrates protein ice cream microstructure color microscopy cryoscopic temperature probiotic buttermilk blueberry pomace physicochemical properties antioxidant activity microbiological analysis small ruminants fatty acids human nutrition n/a cultured dairy nono starter culture lactic acid bacteria fermented milk thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2025-08-12T09:19:57Z 2025-08-12T09:19:57Z 2025 book ONIX_20250812T110751_9783725835492_67 9783725835492 9783725835508 https://directory.doabooks.org/handle/20.500.12854/165311 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10661 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3550-8 10.3390/books978-3-7258-3550-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725835492 9783725835508 178 open access |
| spellingShingle | block freeze concentration vacuum whey lactose ripened cheese preservation modified atmosphere packaging cheese wedges sensory properties ovine cheese PDO Canestrato Pugliese milk thermization proteolysis sensory analysis burrata cheese shelf life protective culture starter MAP chemical analysis white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics cow’s milk dairy products microRNA biomarkers sensory evaluation dairy product cheese maturation food composition liquid whey concentrates protein ice cream microstructure color microscopy cryoscopic temperature probiotic buttermilk blueberry pomace physicochemical properties antioxidant activity microbiological analysis small ruminants fatty acids human nutrition n/a cultured dairy nono starter culture lactic acid bacteria fermented milk thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Dairy Products |
| title | Dairy Products |
| title_full | Dairy Products |
| title_fullStr | Dairy Products |
| title_full_unstemmed | Dairy Products |
| title_short | Dairy Products |
| title_sort | dairy products |
| topic | block freeze concentration vacuum whey lactose ripened cheese preservation modified atmosphere packaging cheese wedges sensory properties ovine cheese PDO Canestrato Pugliese milk thermization proteolysis sensory analysis burrata cheese shelf life protective culture starter MAP chemical analysis white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics cow’s milk dairy products microRNA biomarkers sensory evaluation dairy product cheese maturation food composition liquid whey concentrates protein ice cream microstructure color microscopy cryoscopic temperature probiotic buttermilk blueberry pomace physicochemical properties antioxidant activity microbiological analysis small ruminants fatty acids human nutrition n/a cultured dairy nono starter culture lactic acid bacteria fermented milk thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | block freeze concentration vacuum whey lactose ripened cheese preservation modified atmosphere packaging cheese wedges sensory properties ovine cheese PDO Canestrato Pugliese milk thermization proteolysis sensory analysis burrata cheese shelf life protective culture starter MAP chemical analysis white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics cow’s milk dairy products microRNA biomarkers sensory evaluation dairy product cheese maturation food composition liquid whey concentrates protein ice cream microstructure color microscopy cryoscopic temperature probiotic buttermilk blueberry pomace physicochemical properties antioxidant activity microbiological analysis small ruminants fatty acids human nutrition n/a cultured dairy nono starter culture lactic acid bacteria fermented milk thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20250812T110751_9783725835492_67 |