Special Issue on Dairy Research and Technology

Dairy products refer to all kinds of liquid or solid foods made from milk by heating, drying, freezing or fermentation. It includes liquid milk, milk powder and other dairy products. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in the area of Dairy Research and Technology.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Dairy Research and Technology. Potential topics include, but are not limited to:

• Dairy processing and testing technology
• Dairy storage and shelf life
• Dairy quality and safety
• Dietary supplement
• Dairy products
• Dairy microbiology
• Influence of temperature on the chemical components of milk
• Dairy nutrition & vitamins
• Lactose intolerance
• Dairy diseases
• Dairy and human health
• Composition analysis and utilization

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Dairy Research and Technology” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

For further questions or inquiries, please contact Editorial Assistant at

fns@scirp.org.