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 ...
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 ...
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 ...
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
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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