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- Title
Dairy Products: Processing Technology and Sensory Properties.
- Authors
Faccia, Michele; Natrella, Giuseppe
- Abstract
The article discusses the challenges faced by the dairy sector in developed countries due to changes in consumer expectations and cultural approaches to food. It highlights the need to produce dairy products with balanced chemical composition, improved nutraceutical properties, extended shelf life, and enhanced traceability and safety. The Special Issue includes research papers from 11 different countries, covering topics such as the development of innovative dairy products, the effect of processing on quality and traceability, and cheese shelf life and preservation conditions. The research findings demonstrate the active and innovative nature of the dairy sector.
- Subjects
SHEEP milk; CONTROLLED atmosphere packaging; CHEESEMAKING; ICE cream, ices, etc.; ANIMAL health; RAW milk; YOGURT
- Publication
Foods, 2024, Vol 13, Issue 16, p2551
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13162551