Shane V. Crowley

• Ph.D.
• Technical Author at Canonical

This paper outlines the design of an interactive simulation of Stokes’ law, which is used frequently in the study of particle sedimentation and flotation. The software application includes dynamic visualizations and statistical outputs. Descriptions of how the simulation can be used in a teaching context are provided. The application and its source...

This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk in combination with freeze‐dried blackberry puree influenced the bioaccessibility and bioavailability of blackberry polyphenols and organic acids. Samples were subjected to in vitro digestion, a...

In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target o...

Polyphenols (PP) are linked to health benefits (e.g., prevention of cancer, cardiovascular disease and obesity), which are mainly attributed to their antioxidant activity. During digestion, PP are oxidised to a significant degree reducing their bio-functionality. In recent years, the potential of various milk protein systems, including β-casein mic...

3D food printing has been touted as a useful tool to create innovative textures and eating experiences. A comprehensive understanding of the effect of internal (e.g., calcium supplementation/chelation) and external (e.g., printed geometry and dissolution temperature) factors on the functionality of 3D-printed Micellar Casein Concentrate (MCC) is th...

In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Moreover, the age-induced changes in such attributes were a...

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/...

The influence of different casein-based ingredients on the physicochemical properties of native casein micelles (CMs) was studied. Sodium caseinate (SCN) and β-casein concentrate (BCC) were mixed with milk protein concentrate (MPC) at different ratios (1:3, 1:1, 3:1), at a total protein concentration of 20 g/L. Tea polyphenols (TPP) were added to s...

The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no add...

Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fractio...

Spray-dried whey protein isolate (WPI) powders were prepared at pilot-scale from solutions without heat (WPIUH), heated (WPIH) or heated with calcium (WPIHCa), which were analysed and compared with a control sample (WPIC). WPIC, WPIUH, WPIH and WPIHCa solutions had whey protein denaturation levels of 0.0, 3.2, 64.4 and 74.4%, respectively. Computer...

In considering three-dimensional (3D) printing of food materials, fundamental understanding of the “printability” characteristics of different food materials is of vital importance to successfully meet user needs. In this study, a processed cheese formulation was 3D-printed with a modified 3D printer. Both intrinsic factors (i.e., pH and intact cas...

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 proc...

The objective of this study was to determine the effect of mineral addition during standardisation on colloidal and rheological properties of skim milk on concentration. For that purpose, solubility, ionic strength and ionic calcium activity of milk permeate were determined and skim milk was standardised with either lactose or milk permeate (in pow...

As the preceding chapters in this book have explored in detail, the field of dairy enzymology is wide and complex, and enzymes from multiple sources can influence the quality of dairy products, in some cases positively and in some negatively; others, such as coagulants, are intrinsic to the production of whole families of dairy products, like chees...

This article provides a brief overview of milk. It describes the evolution and development of Prototheria to Theria and the influence of evolution and selection on the mammary gland and milk composition. The milk of the five main dairying species, cow, buffalo, goat, sheep and camel are discussed in detail. An introduction to the four main milk com...

In recent years, advances have been made in the preparation of individual casein fractions from milk. β-casein can be dissociated into the serum phase of milk, and the distribution of this protein between serum and colloidal (i.e., micellar) forms is often modified to facilitate fractionation. Commonly studied approaches for fractionation of β-case...

This article provides an overview of the composition and properties of bovine milk. The main components are lactose, lipids, caseins and whey proteins. The lipid quantity and profile can differ in milk due to various factors. There are four different caseins in bovine milk, αs1-, αs2-, β- and κ-caseins, which together form casein micelles. These mi...

Plasmin, the principal indigenous proteinase present in milk, is part of a complex protease-protease inhibitor system, including its inactive zymogen plasminogen, plasminogen activators, plasminogen activator inhibitors and plasmin inhibitors. The components of the plasmin system are affected by cow-related factors (e.g., stage of lactation), proce...

Milk contains approximately 3.5% (w/v) fat. Since the manufacture of many dairy products involves removal of moisture, or in some other way concentration of the lipid fraction, milk fat is often a major component of dairy products. This chapter discusses the role of milk fat in butter and related spreads, cream products, cheese, ice cream, ingredie...

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 of processing temperature within the cold MF range (4, 8 and 12°C) on filtration performance, fouling and partitioning of protei...

The objective of this study was to determine the effect of temperature on whole milk density measured at four different temperatures: 5, 10, 15, and 20 °C. A total of ninety‐three individual milk samples were collected from morning milking of thirty‐two Holstein Friesian dairy cows, of national average genetic merit, once every two weeks over a per...

Dissociation of β-casein from casein micelles at low temperature is exploited in the manufacture of β-casein-enriched ingredients. In this study, the effects of selected temperatures within the cold processing range (4, 8, 12, 16 and 20 °C) and different transmembrane pressures (0.05 and 0.30 bar), on protein, mineral and plasmin partitioning durin...

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 1040...

The butter manufacturing process at two different commercial dairy processing sites in Ireland was evaluated using a mass balance approach to develop, evaluate and validate a processing sector model of the flow of milk fat from intake to final product. The mass balance was represented as fat intake = fat in products + fat losses + recycled fat. Rep...

The objective of this study was to determine the effect of seasonal variation on milk composition and establish an algorithm to predict density based on milk composition to enable the calculation of season-based density conversion calculations. A total of 1035 raw whole milk samples were collected from morning and evening milking of 60 spring-calvi...

The objective of this study was to determine the effect of seasonal variation on milk composition and establish an algorithm to predict density based on milk composition to enable the calculation of season-based density conversion calculations. A total of 1035 raw whole milk samples were collected from morning and evening milking of 60 spring-calvi...

This study aims to evaluate the physicochemical and sensory properties of oral nutritional supplements (ONSs). High physical stability was measured in ONSs with mean particle sizes <0.33 !m and viscosity >19.3 mPa·s. ONSs formulated with dairy-soy protein mixtures displayed low friction coefficients, whereas ONSs containing dairy proteins alone had...

In the context of dairy ingredient technology, ’milk minerals’ may refer to a calcium phosphate-rich ingredient prepared from a dairy stream. These streams are generally casein-free and include various types of whey and permeate. Manufacturing the ingredient is based on the selective precipitation of calcium phosphate, which can then be recovered u...

Milk protein isolate (MPI) is a casein-dominant ingredient characterised by important technological and functional properties related to viscosity, foaming and emulsification. However, the generally poor rehydration properties of MPI powders represent a limitation in their application. Enhancement of solubility of MPI powder can be achieved by co-s...

Acid whey (AW) is the liquid co-product arising from acid-induced precipitation of casein from skim milk. Further processing of AW is often challenging due to its high mineral content, which can promote aggregation of whey proteins, which contributes to high viscosity of the liquid concentrate during subsequent lactose crystallization and drying st...

Monomeric bovine β-casein self-associates into micelles under appropriate conditions of protein concentration, serum composition and temperature. The present study investigated self-association characteristics of a β-casein concentrate (BCC) prepared from milk at pilot-scale using membrane filtration. The BCC had a casein:whey protein ratio of 77:2...

The aim of this study was to investigate the aggregation behaviour of a pure β-casein (β-CNpure) and a β-casein concentrate (β-CNconc) as a function of temperature, buffer type (pH 6.8) and the presence of CaCl2. The particle size distribution and turbidity of β-casein (β-CN) dispersions were measured by dynamic light-scattering (DLS) and UV/vis sp...

The protein composition of bovine skim milk was modified using pilot scale membrane filtration to produce a whey protein-dominant ingredient with a casein profile closer to human milk. Bovine skim milk was processed at low (8.9 °C) or high (50 °C) temperature using ceramic microfiltration (MF) membranes (0.1 μm mean pore diameter). The resulting pe...

Consumption of milk from non-bovine species is primarily a feature of developing countries, where other lactating animals have been found to serve the local population with adequate supplies of milk within the prevailing terrain, climate, and culture. The most important non-bovine milk in society is, of course, the milk produced by human females. M...

This study investigated the transfer of water into milk protein concentrate (MPC) powder particles using Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS) as a detection method for the first time. BARDS analysis is based on an acoustic phenomenon which occurs during powder rehydration. Release of air from the powder into the solvent dur...

Model infant milk formula systems (5.5% protein) were formulated to contain α-lactalbumin:β-lactoglobulin ratios of 0.1, 0.5, 1.3, 2.1 or 4.6 and assessed for heat stability and heat-induced changes. ‘Humanising’ the model formulas by increasing α-lactalbumin:β-lactoglobulin enhanced heat stability at 140 °C in the pH range 6.6–6.9. The model formu...

Drying is an effective method of extending the shelf life of nutrient-dense foods and facilitating their transport around the world. To ensure that the nutritional quality of foods is retained, appropriate drying technologies (e.g., air-, spray-, and freeze-drying) and drying conditions (e.g., heating intensity and feed composition) must be selecte...

Dairy powders derived from membrane filtration processes, such as milk protein concentrate (MPC) and phosphocaseinate (PC) powders, have considerable potential as functional ingredients due to their high protein content and quality. However, the use of these powders is sometimes limited or impaired by their poor rehydration characteristics in aqueo...

Milk protein concentrates (MPCs) were manufactured from skim milk at pilot scale by ultrafiltration, or ultrafiltration and diafiltration, to different protein concentration factors. MPCs were then spray-dried into seven powders ranging from 36.6% (w/w; MPC35) to 89.6% (w/w; MPC90) protein in dry matter. Powders were reconstituted to 3.5% (w/w) pro...

Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts...