• 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 ...
• Approaches for improving the flowability of high-protein dairy powders post spray drying - a review 

  Hazlett, Ryan; Schmidmeier, Christiane; O'Mahony, James A. (Elsevier B.V., 2021)

  Challenges are commonly encountered in the bulk handling and application of high-protein dairy powders, and are strongly influenced by their poor flowability. Powder flowability can be defined as the ability of a powder ...
• The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 

  France, Thomas C.; Bot, Francesca; Kelly, Alan L.; Crowley, Shane V.; O'Mahony, James A. (Elsevier B.V., 2021)

  Changes in the physicochemical properties and distribution of constituents in skim milk during microfiltration (MF) at low temperature influence filtration performance and product composition. In this study, the influence ...
• 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 ...
• Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders 

  Hazlett, Ryan (University College Cork, 2019-12-22)

  The functional properties of nutritional dairy powders are key in determining the ease at which they can be stored, handled and further applied in formulations or on direct consumer application. Powder agglomeration is a ...

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