Dairy Products: Processing Technology and Sensory Properties

In developed countries, the dairy sector is going through a highly challenging phase as a consequence of changes in consumers’ expectations and the spread of new cultural approaches to food. Among the most challenging requirements are producing products with a more balanced chemical composition, valorizing or improving their nutraceutical properties, extending shelf life to reduce food waste, and finding new tools to enhance traceability and safety. Of course, all these goals must be reached without impairing foods’ sensory characteristics, which remain a constraint in food choices. This Special Issue comprises several interesting contributions to the field authored by researchers from 11 different countries. The contents of these papers can be grouped into three categories: the development and consumer acceptance of innovative products with improved nutritional characteristics, the effect of processing on quality and traceability, cheese shelf life, and preservation conditions.