• 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 ...
• 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 ...
• 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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