Alan Kelly

Professor

University College Cork National University of Ireland

Ireland

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Professor Alan Kelly is a faculty member at University College Cork, National University of Ireland. His research primarily focuses on dairy science, specifically investigating the effects of milk protein genotypes on coagulation properties and cheese production. Recent articles authored by Professor Kelly explore the application of machine learning in dairy processing, the impact of freezing on cheese properties, and the potential health benefits of dairy foods. His work contributes significantly to advancing knowledge in sustainable practices within the dairy industry.

Alan Kelly

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Articles (20)

Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey

Influence of minor β-CN genotypes on coagulation properties and proteolytic pathways of bovine milk

Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet‐induced micellar casein concentrate gels

Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology

Proteolytic pathways in bovine milk containing β-CN A1 or A2

Dairy Foods: A Matrix for Human Health and Precision Nutrition—The relevance of a potential bioactive ingredient; The milk fat globule membrane

Sustainable utilisation of salty whey generated during cheese manufacture: A review

Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Influence of β-casein genotype on Cheddar cheese making and ripening

A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment

Influence of β-CN Genotype on Physicochemical Properties and Functionality of Bovine Milk

Effect of casein-whey ingredient blends on the protein stability of model infant formulas

Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses

A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods

Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality

Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein

Collaborators (3)

David Waldron

Prateek Sharma

David Goulding

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