Special Issue on Dairy Product

Dairy Product, milk and any of the foods made from milk. Most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milks, ice cream, and condensed milk. Consuming dairy products provides health benefits – especially improved bone health. Foods in the Dairy Group provide nutrients that are vital for health and maintenance of the body. These nutrients include calcium, potassium, vitamin D, and protein.

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

• Variety kinds of dairy group
• Production processing and technology
• Composition analysis and utilization
• Dairy quality and safety
• Health benefits and nutrition
• Associated diseases
• Milk allergy

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

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue – Dairy Product” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org