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Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders
Ahmed M Hamed, Bruno Galli, Sean A Hogan, Mahmoud Abdel‐Hamid and Ehab Romeih International Journal of Dairy Technology 78(1) (2025) https://doi.org/10.1111/1471-0307.13148
Examination of the impact of using lactose or permeate for protein standardisation of skimmed milk on viscosity characteristics during evaporation
Tom Long, Eoin W Finnegan, Amrutha Girivasan, Justyna Tarapata, Noel A McCarthy, James A O'Mahony and Tom F O'Callaghan International Journal of Dairy Technology 78(1) (2025) https://doi.org/10.1111/1471-0307.13138
From lab‐based to in‐line: Analytical tools for the characterization of whey protein denaturation and aggregation–A review
Eoin W. Finnegan, David A. Goulding, T. F. O'Callaghan and James A. O'Mahony Comprehensive Reviews in Food Science and Food Safety 23(2) (2024) https://doi.org/10.1111/1541-4337.13289
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy International Dairy Journal 128 105289 (2022) https://doi.org/10.1016/j.idairyj.2021.105289
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
Paraskevi Tsermoula, Kamil P. Drapala, Aoife M. Joyce, Kate Hoare, Shane V. Crowley and James A. O'Mahony International Dairy Journal 119 104982 (2021) https://doi.org/10.1016/j.idairyj.2021.104982
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
Eoin W Finnegan, Md. Sultan Mahomud, Eoin G Murphy and James A O'Mahony International Journal of Dairy Technology 74(2) 404 (2021) https://doi.org/10.1111/1471-0307.12758
Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula
Lisa E. Henihan, Colm P. O'Donnell, Carlos Esquerre, Eoin G. Murphy and Donal J. O'Callaghan Innovative Food Science & Emerging Technologies 52 75 (2019) https://doi.org/10.1016/j.ifset.2018.11.014
Short communication: Determination of the whey protein index in milk protein concentrates
