Microbial communities in milk can be very complex and include numerous bacterial, yeast, and mold species that originate from various sources of contamination, such as the external udder surface, milking equipment, air, water, feed, grass, and soil. Some of these microorganisms play an important role in the dairy industry, especially in fermented foods such as cheese, while others can cause spoilage or compromise the safety of dairy products. Through their growth and metabolic activities, these microbial communities help transform milk into final products that are recognized and appreciated by consumers worldwide.
More information about the natural microbial population in milk and dairy products can help prevent the loss of microbial biodiversity, but also ensure the safety and sensory characteristics of the final product. In addition, fermented dairy products can have health benefits for consumers due to their rich and diverse microbial populations. Therefore, it is particularly important to explore the diversity of microbial communities and microbiomes in milk and dairy products, as well as their interactions and potential health benefits.
We welcome Original Research and Reviews highlighting recent advances in all aspects of microbial communities and microbiomes in milk and various types of fermented dairy products.
Microbial communities in milk can be very complex and include numerous bacterial, yeast, and mold species that originate from various sources of contamination, such as the external udder surface, milking equipment, air, water, feed, grass, and soil. Some of these microorganisms play an important role in the dairy industry, especially in fermented foods such as cheese, while others can cause spoilage or compromise the safety of dairy products. Through their growth and metabolic activities, these microbial communities help transform milk into final products that are recognized and appreciated by consumers worldwide.
More information about the natural microbial population in milk and dairy products can help prevent the loss of microbial biodiversity, but also ensure the safety and sensory characteristics of the final product. In addition, fermented dairy products can have health benefits for consumers due to their rich and diverse microbial populations. Therefore, it is particularly important to explore the diversity of microbial communities and microbiomes in milk and dairy products, as well as their interactions and potential health benefits.
We welcome Original Research and Reviews highlighting recent advances in all aspects of microbial communities and microbiomes in milk and various types of fermented dairy products.
