Today, milk and dairy products represent an important component of the diet of humans of all ages. Initially, milk was considered important as a source of protein and calcium for infants, but with the growth of the dairy industry, milk products have been diversified, and more effort is focused on the contribution of milk and milk products as important components of the diets of infants and adults. Understanding the different milk constituents and their contribution to the structure, texture, consumer acceptability, and nutritional value of dairy products is continuously increasing. At the same time, new milk sources are emerging and are foreseen to contribute new qualities to existing products. The contribution of the new products to the consumer acceptability and nutritional value of milk products is an interesting topic to pursue.
Even from the same animal species, the chemistry of milk is variable, and the structural and sensory properties of the dairy products vary significantly. Most of the existing knowledge is based on bovine milk and products, but research on different milk types from other animal species (e.g., buffalo, goat, sheep, camel, donkey) adds new dimensions of knowledge. The focus is currently more on the composition of proteins (caseins and whey proteins) and their interactions and changes during processing. This Research Topic welcomes studies that report on the chemistry of milk from different animal species, its relation to genetics, and its effects on the sensory and nutritional value of processed products. The Research Topic is particularly interested in cross-cutting research that will generate new knowledge on the relation between composition and functionality. It, therefore, welcomes manuscripts on the chemistry of milk and its relation to properties such as:
• Correlations between the chemistry, structure, and function and their relations to animal genetics and milk characteristics;
• How milk from different animal species/breeds perform milk during processing and how it affects the structure and sensory properties of processed dairy products;
• Interactions of milk components with enzymes and fermentation microorganisms;
• Application of metabolomics in milk and dairy products research;
• The safety of milk and dairy products and their effects on gut health and allergy.
Today, milk and dairy products represent an important component of the diet of humans of all ages. Initially, milk was considered important as a source of protein and calcium for infants, but with the growth of the dairy industry, milk products have been diversified, and more effort is focused on the contribution of milk and milk products as important components of the diets of infants and adults. Understanding the different milk constituents and their contribution to the structure, texture, consumer acceptability, and nutritional value of dairy products is continuously increasing. At the same time, new milk sources are emerging and are foreseen to contribute new qualities to existing products. The contribution of the new products to the consumer acceptability and nutritional value of milk products is an interesting topic to pursue.
Even from the same animal species, the chemistry of milk is variable, and the structural and sensory properties of the dairy products vary significantly. Most of the existing knowledge is based on bovine milk and products, but research on different milk types from other animal species (e.g., buffalo, goat, sheep, camel, donkey) adds new dimensions of knowledge. The focus is currently more on the composition of proteins (caseins and whey proteins) and their interactions and changes during processing. This Research Topic welcomes studies that report on the chemistry of milk from different animal species, its relation to genetics, and its effects on the sensory and nutritional value of processed products. The Research Topic is particularly interested in cross-cutting research that will generate new knowledge on the relation between composition and functionality. It, therefore, welcomes manuscripts on the chemistry of milk and its relation to properties such as:
• Correlations between the chemistry, structure, and function and their relations to animal genetics and milk characteristics;
• How milk from different animal species/breeds perform milk during processing and how it affects the structure and sensory properties of processed dairy products;
• Interactions of milk components with enzymes and fermentation microorganisms;
• Application of metabolomics in milk and dairy products research;
• The safety of milk and dairy products and their effects on gut health and allergy.
