• 3D printing of dairy-based ingredients and investigation into Irish consumer acceptance of 3D food printing applications 

  Ross, Megan M. (University College Cork, 2022-05-05)

  Three-dimensional (3D) food printing is a type of additive manufacture in which foods with certain rheological characteristics are mechanically layered to create 3D structures from a digitally model. 3D food printing can ...
• Development of a process-based milk processing sector model for the Irish dairy industry 

  Parmar, Puneet (University College Cork, 2022-04-25)

  In recent times, the EU dairy industry has been hampered by volatility and uncertainty due to changes in the Common Agricultural Policy (CAP) introduced in 2015. Milk quotas, first introduced in 1984, have since been ...
• Controlling the denaturation and aggregation of whey proteins using κ-casein and caseinomacropeptide 

  Gaspard, Sophie J. (University College Cork, 2019-12)

  Whey proteins ingredients are extensively used in a variety of product formulations such as dairy beverages, infant formula and sport nutritional beverages, due to their nutritional and functional properties. Dairy ...
• Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses 

  Mane, Anuya (University College Cork, 2020-06-04)

  Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses The overall aim of this thesis was to investigate patterns of proteolysis in Cheddar, Danish blue (normal and treated), Camembert and ...

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