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Shane V. Crowley

University College Cork

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James A. O’Mahony

University College Cork

Alan L. Kelly

University College Cork

Francesca Bot

University of Parma

Thomas C. France

University College Cork

Tessa M. van de Langerijt

University College Cork

Yrjö H. Roos

University College Cork

Eoin G. Murphy

Teagasc - The Irish Agriculture and Food Development Authority

John T. Tobin

Teagasc - The Irish Agriculture and Food Development Authority

Puneet Parmar

Teagasc - The Irish Agriculture and Food Development Authority

L. Shalloo

Teagasc - The Irish Agriculture and Food Development Authority

Cooperative Institutions

University College Cork

Teagasc - The Irish Agriculture and Food Development Authority

National University of Ireland

University College Dublin

Agriculture and Food

Food & Nutrition

University of Wisconsin–Madison

Wageningen University & Research

University of Queensland

Food for Health Ireland

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Drying: Effect on Nutrients, Composition and Health

Elsevier eBooks (2015)

Shane V. Crowley James A. O’Mahony

10.1016/b978-0-12-384947-2.00242-7

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Citations (3)

The proteins of milk

Burleigh Dodds series in agricultural science (2017)

Shane V. Crowley James A. O’Mahony Patrick F. Fox

10.19103/as.2016.0005.03

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Citations (0)

Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

Separation and Purification Technology (2014)

Shane V. Crowley Tom F. O’Callaghan Alan L. Kelly Mark A. Fenelon James A. O’Mahony

Ultrafiltration (renal)

Sodium Caseinate

Whey protein isolate

10.1016/j.seppur.2014.11.047

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Citations (20)

Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey

International Journal of Dairy Technology (2018)

Shane V. Crowley M. Molitor Rebecca Kalscheuer Yanjie Lu Alan L. Kelly

Acid whey is generated during the manufacture of acidified dairy products, such as soft cheeses, acid casein ingredients and strained yoghurts. Examples of these whey‐based by‐products include Cottage cheese acid whey and Greek yoghurt acid whey. Alkalisation of acid whey at elevated temperatures (60 °C) precipitates calcium phosphate, which can be recovered and used as an ingredient. The novel application of a liquid–solid hydrocyclone in the size classification of calcium phosphate from heated and neutralised acid whey was investigated in this study. Factors influencing hydrocyclone performance were tested, and the technology was integrated into a membrane filtration‐based process for the production of milk mineral powders.

Hydrocyclone

Ultrafiltration (renal)

10.1111/1471-0307.12570

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Citations (12)

Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry-dairy blends

Food Bioscience (2023)

Tessa M. van de Langerijt Yvonne C. O’Callaghan Katerina Tzima Conor C. Carey Alice Lucey

Protocatechuic acid

10.1016/j.fbio.2023.103509

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Citations (1)

The effects of cow genetic group on the density of raw whole milk

Irish Journal of Agricultural and Food Research (2021)

Puneet Parmar N. López‐Villalobos John T. Tobin Eoin G. Murphy F. Buckley

The density of milk is dependent upon various factors including temperature, processing conditions, and animal breed. This study evaluated the effect of different cow genetic groups, Jersey, elite Holstein Friesians (EHF), and national average Holstein Friesians (NAHF) on the compositional and physicochemical properties of milk. Approximately 1,040 representative (morning and evening) milk samples (~115 per month during 9 mo) were collected once every 2 wk. Milk composition was determined with a Bentley Dairyspec instrument. Data were analysed with a mixed linear model that included the fixed effects of sampling month, genetic group, interaction between month and genetic group and the random effects of cow to account for repeated measures on the same animal. Milk density was determined using three different analytical approaches – a portable and a standard desktop density meter and 100 cm 3 calibrated glass pycnometers. Milk density was analysed with the same mixed model as for milk composition but including the analytical method as a fixed effect. Jersey cows had the greatest mean for fat content (5.69 ± 0.13%), followed by EHF (4.81 ± 0.16%) and NAHF (4.30 ± 0.15%). Milk density was significantly higher (1.0313 g/cm 3 ± 0.00026, P < 0.05) for the milk of Jersey breed when compared to the EHF (1.0304 ± 0.00026 g/cm 3 ) and NAHF (1.0303 ± 0.00024 g/cm 3 ) genetic groups. The results from this study can be used by farmers and dairy processors alike to enhance accuracy when calculating the quantity and value of milk solids depending upon the genetic merit of the animal/herd, and may also improve milk payment systems through relating milk solids content and density.

Cow milk

Milking

10.15212/ijafr-2020-0115

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Citations (2)

Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

Future Foods (2021)

Nadia Grasso Yrjö H. Roos Shane V. Crowley Elke K. Arendt James A. O’Mahony

The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the composition, structure and physicochemical properties of four commercial plant-based block-style products was conducted, with results compared with those for Cheddar and processed cheeses. The plant-based products had considerably lower protein contents (0.11–3.00%) compared to the Cheddar and processed cheeses (25.04 and 18.50%, respectively). Analysis of microstructure demonstrated that the plant-based products did not have a continuous protein network, with the fat globules being stabilised by starch and other hydrocolloids. The Cheddar cheese had the highest hardness, firmness and Young's modulus values (126.8, 98.81 N and 953.3 KPa, respectively), with some of the plant-based products showing similar textural properties to the Cheddar cheese. Furthermore, rheological analysis showed that the meltability profiles of the plant-based products differed to those of Cheddar cheese. The differential scanning calorimetry thermograms showed a similar peak at ∼20 °C for all plant-based products, being different from the two peaks displayed by the dairy-based products. This study shows the complexity of the mechanisms behind the physicochemical properties of plant-based block-style alternatives to cheese and the challenges related to them.

10.1016/j.fufo.2021.100048

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Citations (77)

The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

International Dairy Journal (2023)

Tessa M. van de Langerijt Tara R. Murphy James A. O’Mahony Shane V. Crowley

Turbidity

Heat stability

Sodium Caseinate

10.1016/j.idairyj.2023.105843

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Citations (1)

Heat stability of reconstituted milk protein concentrate powders

International Dairy Journal (2014)

Shane V. Crowley Mathilde Megemont Inge Gazi Alan L. Kelly Thom Huppertz

Diafiltration

Heat stability

Ultrafiltration (renal)

10.1016/j.idairyj.2014.03.005

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Citations (118)

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

Frontiers in Food Science and Technology (2022)

Essam Hebishy Marianne Le Berre Shane V. Crowley James A. O’Mahony

Milk protein concentrates (MPCs) are highly functional ingredients, with high-protein variants increasingly used in numerous applications. The objective of this study was to determine the impact of homogenisation, as part of the rehydration process, on solubility and heat stability of MPC. An 80% protein MPC powder was reconstituted (3% protein, w/v) and homogenised at 50°C using a pilot-scale, two-stage, valve homogeniser at different total pressures of 0, 5, 10, 15 and 20 MPa. Rehydrated samples were analysed for solubility, particle size, protein profile and heat stability (change in particle size distribution on heating in an oil bath at 140°C for 5 min). The results showed a considerable increase in solubility after applying homogenisation at 5 MPa. Homogenisation at pressures of 5–10 MPa reduced particle size of MPC dispersions further, with further increases in pressure having no additional effect. Increased heat stability was observed on increasing homogenisation pressures up to 10 MPa. This work demonstrates the positive impact of homogenisation on particle dispersion in MPCs and identifies a possible link between improved dispersion and heat stability. This would be applied as a strategy in dairy plants to reduce fouling in heat surfaces which suggests a significant economic impact in dairy processing.

Particle (ecology)

Dispersion stability

10.3389/frfst.2022.1032373

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