• Investigating the effects of free lactation crates on sow and piglet welfare 

  Kinane, Orla (University College Cork, 2020)

  Farrowing crates, which are widely used in commercial pig farming, present major animal welfare problems. Sows are severely confined, being only able to stand up and lie down and not turn around for a period of five weeks ...
• Monitoring lactococcal phages during milk fermentation 

  Slavin, Rebecca (University College Cork, 2019-10-21)

  Complex undefined starter cultures are widely used for the production of Dutch- style cheese such as Gouda and Edam. They exhibit more resistance to phage infection in comparison to defined starter cultures. Thus, of recent ...
• Assessment of the potential environmental impacts arising from mercury-free dental restorative materials 

  Binner, Hannah (University College Cork, 2019-12)

  The field of dentistry and with it, the application of dental filling materials, is currently undergoing changes to adopt sustainability and environmental considerations into the clinical environment. This was largely ...
• A comparison of the use of whole milk and fat-filled milk powders for production of heat-stable long-life beverages 

  Crotty, Aisling (University College Cork, 2020-04)

  Commercial bovine milk is 3.5% fat, the level of which is affected by seasonality, stage of lactation, feed, health, breed, and even the individual teat. Milk (and other liquid dairy products) are highly perishable due to ...
• Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits 

  Milner, Laura (University College Cork, 2020)

  High levels of sucrose in food has been linked with an increase risk of developing obesity and type 2 diabetes. Therefore a reduced sugar intake is strongly recommended by health professionals. Sweet baked products contain ...

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