• 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 ...
• Profiling milk from grass - biochemical and sensory analysis of dairy commodities 

  Clarke, Holly (University College Cork, 2021-12-14)

  This thesis investigates the effect of bovine feeding system (pasture vs. non-pasture) on the sensory and volatile profiles of raw milk, pasteurised milk, and dairy powders, but also investigates the impact of feeding ...
• Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders 

  McSweeney, David J. (University College Cork, 2022-04-01)

  The application of milk protein concentrate (MPC) powder ingredients, in the formulation of nutritional products (e.g., follow-on infant formula, protein bars, clinical and sports performance beverages) continues to drive ...
• Proteomic approaches for the identification of biomarkers of beef tenderness from Longissimus thoracis muscles and plasma of young Limousin-sired bulls 

  Zhu, Yao (University College Cork, 2021-06)

  The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predictor of the eating experience of beef consumers. As the leading factor influencing palatability, beef tenderness can vary ...
• FODMAPs in cereals, pseudo cereals and legumes: a systematic approach for the development of functional low FODMAP products 

  Ispiryan, Lilit (University College Cork, 2021-07-28)

  FODMAPs (fermentable mono-, di, oligosaccharides and polyols) are dietary carbohydrates that have been identified as triggers of symptoms of irritable bowel syndrome (IBS); a diet with a reduced intake of FODMAPs is ...

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