"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue

Golfo Moatsou

doi:10.3390/foods8100512

"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue

Foods. 2019 Oct 18;8(10):512. doi: 10.3390/foods8100512.

Author

Golfo Moatsou¹

Affiliation

¹ Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. mg@aua.gr.

Abstract

The objective of the present editorial to critical synopsize articles that make up the Special Issue "Cheese: Technology, Compositional, Physical and Biofunctional Properties." The published research papers are multidisciplinary studies which refer to some of the most important sub-topics of Cheese Science and Technology. They present the results of experimental studies and analyses that can be further exploited by academia and cheese producers.

Keywords: cheese; special issue.

Publication types

Editorial