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1999

Water Partitioning in Mozzarella Cheese and its Relationship to Cheese Meltability, Donald J. McMahon, R. L. Fife, and C. J. Oberg; Journal of Dairy Science

Deconstructing Mozzarella, Donald J. McMahon and C. J. Oberg; Dairy Industries Int.

Influence of Moisture Migration of Physical Characteristics of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg; Influence of Moisture Migration of Physical Characteristics of Mozzarella Cheese

Influence of Salt and Calcium on Mozzarella Cheese Microstructure and Functionality, Donald J. McMahon and C. J. Oberg; Influence of Salt and Calcium on Mozzarella Cheese Microstructure and Functionality

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Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties, I. V. Moiseev and Daren P. Cornforth; Journal of Food Science

Influence of Capsular and Ropy Exopolysaccharide-Producing Strepococcus Thermophilus on Mozzarella Cheese and Cheese Whey, B. L. Peterson, R. I. Dave, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; Journal of Dairy Science

1998

How starter bacteria direct cheese flavor development, Jeffery R. Broadbent; Proc. 13th Biennial Cheese Conference

Practical considerations in the use of exopolysaccharide-producing cultures, Jeffery R. Broadbent, C. J. Oberg, and D. J. McMahon; Proc. Marschall/Rhodia Italian and Specialty Cheese Conference sponsored by Rhodia, Inc

Characterization of the Lactobacillus helveticus groESL operon, Jeffery R. Broadbent, C. J. Oberg, and L. Wei; Research in Microbiology

Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities, Jeffery R. Broadbent, M. Strickland, B. Weimer, M. E. Johnson, and J. L. Steele; Journal of Dairy Science

Practical Considerations in the Use of Exopolysaccharide-Producing Cultures, J. R. Broadbent, C. J. Oberg, and Donald J. McMahon; Practical Considerations in the Use of Exopolysaccharide-Producing Cultures

Characterization of the Lactobacillus Helveticus grosESL Operon, J. R. Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Characterization of the Lactobacillus Helveticus grosESL Operon by Inverse PCR, J. R. Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg; Characterization of the Lactobacillus Helveticus groESL Operon by Inverse PCR

Lactose and galactose uptake by genetically engineered Pediococcus species, S. Caldwell, R. W. Hutkins, D. J. McMahon, C. J. Oberg, and Jeffery R. Broadbent; Applied Microbiology and Biotechnology

Lactose and Galactose Uptake by Genetically Engineered Pediococcus Species, S. Caldwell, R. W. Hutkins, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; Appl. Microbiol. Biotechnol.

An Alternative Approach to Phage Control in Italian-Type Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; European Dairy Magazine

An Alternative Approach to Phage Control in Mozzarella Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; Proceedings of the 13th Utah State University Biennial Cheese Industry Conference

An alternative approach to phage control in Italian-type cheese, S. Caldwell, D. J. McMahon, C. J. Oberg, and Jeffery R. Broadbent; European Dairy Magazine

Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy, M. Chen, J. Irudayaraj, and Donald J. McMahon; Journal of Dairy Science

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Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey, Daren P. Cornforth, J. K. Rabovitser, S. Ahuja, J. C. Wagner, R. Hanson, B. Cummings, and Y. Chudnovsky; Journal of Agricultural and Food Chemistry

Conjugated Linoleic Acid Content of Milk from Cows Fed Extruded Oilseeds, T. R. Dhiman, E. D. Helmink, Donald J. McMahon, R. L. Fife, and M. W. Pariza; Journal of Dairy Science

Test for Measuring Stretch Characteristics of Mozzarella Cheese, R. L. Fife, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Distribution of Iron Between Caseins and Whey Proteins in Acidified Milk, S. Hekmat and Donald J. McMahon; Food Science Technology

Electrical Impedance Particle Size Method (Coulter Counter) Detects the Large Fat Globules in Poorly Homogenized UHT Processed Milk, G. C. Hillbrick, Donald J. McMahon, and H. C. Deeth; Australian Journal of Dairy Technology

Manufacture of Gouda and flavor development in reduced-fat Cheddar cheese, M. E. Johnson, J. L. Steele, Jeffery R. Broadbent, and B. C. Weimer; Austrailian Journal of Dairy Technology

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Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System, B. Lee, D. G. Hendricks, and Daren P. Cornforth; Journal of Food Science

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Effect of Sodium Phytate, Sodium Pyrophosphate, and Sodium Tripolyphosphate on Physicochemical Characteristics of Restructured Beef, B. Lee, D. G. Hendricks, and Daren P. Cornforth; Meat Science

Role of Streptococcus Thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention, D. Low, J. A. Ahlgren, D. Horne, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; Appl. Environ. Microbiol.

Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention, D. Low, J. Ahlgren, D. Horne, D. J. McMahon, C. J. Oberg, and Jeffery R. Broadbent; Applied and Environmental Microbiology

Protein Changes During Storage of UHT Milk and Mechanism of Age Gelation, Donald J. McMahon; Protein Changes During Storage of UHT Milk and Mechanism of Age Gelation

Structure of Casein Micelles, Donald J. McMahon; Structure of Casein Micelles

Rethinking Casein Micelle Structure Using Electron Microscopy, Donald J. McMahon and W. R. McManus; Journal of Dairy Science

How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality, Donald J. McMahon and C. J. Oberg; How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality

Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg; Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese

Role of Calcium and Sodium in Functionality of Mozzarella Cheese, Donald J. McMahon and C. J. Oberg; Role of Calcium and Sodium in Functionality of Mozzarella Cheese

Temperature-Dependency of the Opacity of Nonfat Mozzarella Cheese, Donald J. McMahon and C. J. Oberg; Journal of Dairy Science

Microstructure and Ultrastructuer of Nonfat Mozzarella Cheese Made Using Direct Acidification, Donald J. McMahon, B. M. Paulson, and C. J. Oberg; Journal of Dairy Science

Developments in thermophilic starter cultures for cheese, C. J. Oberg, Jeffery R. Broadbent, and D. J. McMahon; Austrailian Journal of Dairy Technology

Designing Thermophilic Cultures to Solve Cheesemaking Problems, C. J. Oberg, J. R. Broadbent, and Donald J. McMahon; Designing Thermophilic Cultures to Solve Cheesemaking Problems

Developments in Thermophilic Starter Cultures for Cheese, C. J. Oberg, J. R. Broadbent, and Donald J. McMahon; Australian Journal of Dairy Technology

Influence of pH, Calcium, and Moisture on Physical Properties of Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Influence of Salt on Appearance Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures, D. Perry, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride, W. H. Rice and Donald J. McMahon; Journal of Dairy Science

Starter culture attributes which affect cheese flavor development, J. L. Steele, M. E. Johnson, Jeffery R. Broadbent, and B. C. Weimer; Proc. LACTIC ‘97 conference

1997

EPS production in Streptococcus thermophilus: physiology, biochemistry, and genetics, Jeffery R. Broadbent; Proc. Marschall/Rhône-Poulenc Italian and Specialty Cheese Conference sponsored by Rhodia, Inc.

Influence of starter bacteria on peptide accumulation and bitterness in Cheddar cheese, Jeffery R. Broadbent; Proc. National Cheese Technology Forum sponsored by Dairy Management, Inc

Starter contribution to reduced fat Cheddar, Jeffery R. Broadbent, C. Brennand, M. johnson, J. Steele, M. Strickland, and B. Weimer; Dairy Industries International

Attributes of the heat shock response in three species of dairy Lactobacillus, Jeffery R. Broadbent, C. J. Oberg, H. Wang, and L. Wei; Systematic and Applied Microbiology

Potassium content of foods after cooking and acceptability of taste in people on dialysis., N Christensen, P Schroth, A Allen, Heidi J. Wengreen, and S Spencer; Utah Dietetics Association Annual Meetings. Park City, UT.

Moisture Partitioning in Low Fat and Mozzarella Cheese and Its Relationship to Cheese Microstructure, R. L. Fife, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Aromatic amino acid catabolism by lactococci, S. Gao, D. H. Oh, Jeffery R. Broadbent, M. E. Johnson, B. C. Weimer, and J. L. Steele; Lait

1997 Manufacture and Microbial Analysis of Iron Fortified Yogurt, S. Hekmat and Donald J. McMahon; Journal of Dairy Science

Influence of Streptococcus Thermophilus 10JC Exopolysaccharide on the Moisture Content of Low-Fat Mozzarella Cheese, D. Low, Donald J. McMahon, C. J. Oberg, D. Hornel, and J. R. Broadbent; Journal of Dairy Science

Weight loss in people taking Phentermine Fenfluramine with and without follow-up consultations with a Registered Dietitian., K McMahan, Heidi J. Wengreen, and N Schwaneveldt; Presented at the Food and Nutrition Conference and Expo. Annual meeting of the American Dietetic Association Annual Meetings. Boston, MS.

Influence of Composition on Functional Properties of Mozzarella Cheese, Donald J. McMahon; Influence of Composition on Functional Properties of Mozzarella Cheese

Improving Fermentation and Fat Retention When Making Cheeses from Ultrafiltered Milk, Donald J. McMahon, B. J. Orme, and C. A. Ernstrom; Australian Journal of Dairy Technology

A New Preparation Technique for High Resolution Imaging of Protein Structure: Casein Micelles, W. R. McManus and Donald J. McMahon; Microscopy and Microanalysis

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Sodium Hydroxide and Sodium Tripolyphosphate Effects on Bind Strength and Sensory Characteristics of Restructured Beef Rolls, I. V. Moiseev and Daren P. Cornforth; Meat Science

Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese, B. M. Paulson, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese, D. Perry, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

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Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products, R. D. Quinton, Daren P. Cornforth, D. G. Hendricks, C. P. Brennand, and Y. K. Su; Journal of Food Science

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening, B. Weimer, B. Dias, M. Ummadi, Jeffery R. Broadbent, C. Brennand, J. Jaegi, M. Johnson, F. Milani, J. Steele, and D. V. Sisson; Lait

1996

Bacteriophage control, Jeffery R. Broadbent; Proc. 12th Cheese Making Short Course

Genetic engineering of cultures: where do we go from here?, Jeffery R. Broadbent; Proc. 12th Biennial Cheese Conference

Off-flavor production in lowfat cheese, Jeffery R. Broadbent; Proc. 12th Biennial Cheese Conference

Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese, J. R. Broadbent, S. Caldwell, Donald J. McMahon, C. J. Oberg, and R. Hutkins; Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese

Development and characterization of lactose-positive Pediococcus species for milk fermentation, S. Caldwell, D. J. McMahon, C. J. Oberg, and Jeffery R. Broadbent; Applied and Environmental Microbiology

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Role of Nitric Oxide in Treatment of Foods, Daren P. Cornforth; Nitric Oxide: Principles and Actions

Capillary Electrophoresis as a Method for Monitoring Proteolysis in Mozzarella Cheese, R. M. Fecera, Donald J. McMahon, C. J. Oberg, and M. Strickland; Journal of Dairy Science

Functionality of Low Fat Mozzarella Cheese, R. L. Fife, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Heat-Induced Changes in Beta-Lactoglobulin and the Stability of UHT Milk, Donald J. McMahon; Heat-Induced Changes in Beta-Lactoglobulin and the Stability of UHT Milk

Use of Fat Replacers in Low Fat Mozzarella Cheese, Donald J. McMahon, M. C. Alleyne, C. J. Oberg, and R. L. Fife; Journal of Dairy Science

Measuring Stretch of Mozzarella Cheese, Donald J. McMahon, R. Fife, and C. J. Oberg; Measuring Stretch of Mozzarella Cheese

Casein Micelles, Three Dimensional Imaging with Transmission and Scanning Electron Microscopy, W. R. McManus and Donald J. McMahon; Scanning 96 Symposium, Scanning

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture, R. K. Merrill, C. J. Oberg, W. R. McManus, M. Kalab, and Donald J. McMahon; Food Science Technology

Manufacture of Fat-Free Mozzarella Cheese, C. J. Oberg and Donald J. McMahon; Manufacture of Fat-Free Mozzarella Cheese

Aseptic Rennet Coagulation of UHT Milk Concentrates for Manufacture of Dairy Dessert, M. Smith and Donald J. McMahon; Journal of Dairy Science

Capillary electrophoresis of Cheddar cheese, M. Strickland, B. C. Weimer, and Jeffery R. Broadbent; Journal of Chromatography A

A Study of the Interaction Between Milk Proteins and Soy Proteins During Milk Coagulation, N. Venkatachalam and Donald J. McMahon; A Study of the Interaction Between Milk Proteins and Soy Proteins During Milk Coagulation

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Effects of Time on Feed and Postmortem Aging on Palatability and Lipid Composition of Crossbred Wagyu Beef, Y. R. Xie, J. R. Busboom, Daren P. Cornforth, H. T. Shenton, C. T. Gaskins, K. A. Johnson, J. J. Reeves, R. W. Wright, and J. D. Cronrath; Meat Science

Milk Clotting Enzyme from Solanm Dobium, B. Yousif, Donald J. McMahon, and K. M. Shammet; Int. Dairy Journal

Loss of plasmidmediated oligopeptide transport system in lactococci: another reason for slow milk coagulation, W. Yu, K. Gillies, J. K. Kondo, Jeffery R. Broadbent, and L. L. McKay; Plasmid

1995

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection, M. R. Blake, B. C. Weimer, Donald J. McMahon, and P. A. Savello; Journal of Food Protection

Cultures for low-fat cheese, Jeffery R. Broadbent; Proc. 11th Ann. Cheese Management Short Course

Characteristics of Tn5307 exchange and intergeneric transfer of genes associated with nisin production, Jeffery R. Broadbent, W. E. Sandine, and J. K. Kondo; Applied Microbiology and Biotechnology

Genetic Construction of Lactose-Positive Pedioccci, S. L. Caldwell, J. R. Broadbent, and Donald J. McMahon; Genetic Construction of Lactose-Positive Pedioccci

Development of Lactose-Positive Pediococcus Species Cheese Starter Culture, S. L. Caldwell, J. R. Broadbent, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science

Development and Characterization of Lactose-Positive Pediococcus Species for Milk Fermentation, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and J. R. Broadbent; Appl. Environ. Microbiol.

Effect of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese, R. Fecera, C. J. Oberg, and Donald J. McMahon; Effects of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese

Functionality of Low Fat Mozzarella Cheese Made with Commercial Fat Replacers, R. L. Fife, Donald J. McMahon, C. J. Oberg, and M. C. Alleyne; Functionality of Low Fat Mozzarella Cheese Made with Commercial Fat Replacers

Age Gelation of UHT Milk: Changes that Occur During Storage, Their Effect on Shelflife and the Mechanism By Which Age Gelation Occurs, Donald J. McMahon; Heat Treatments and Alternative Methods

How the Microstructure of Mozzarella Cheese is Related to Functional Properties, Donald J. McMahon; How the Microstructure of Mozzarella Cheese is Related to Functional Properties

Changes in Calcium and Phosphorus Distribution in Bovine Casein Micelles Following Acidification, Utilizing Electron Spetroscopic Imaging, W. R. McManus, Donald J. McMahon, and W. Gray; Journal of Scanning Micros.

Effects of Exopolysaccharide Producing Cultures On Moisture Retention in Low Fat Mozzarella Cheese, D. Perry, C. J. Oberg, and Donald J. McMahon; Effects of Exopolysaccharide Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese

Interaction of β-Lactoglobulin with Micellar κ-casein in Heated Milk: a Quantitative Study, M. I. Reddy, P.V. M. Kalpalathika, Donald J. McMahon, and R. J. Brown; Interaction of β-Lactoglobulin with Micellar κ-casein in Heated Milk: a Quantitative Study

A Method for the Isolation β-lactoglobulin/κ- casein Complex from Heated Milk, M. I. Reddy, Donald J. McMahon, and R. J. Brown; Journal of Dairy Science

Effect of Soy Protein on the Microstructure of Coagulum Made with Milk-Soy Blends, N. Venkatachalam and Donald J. McMahon; Journal of Scanning Micros.

Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd, N. Venkatachalam, M. I. Reddy, and Donald J. McMahon; Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd

Plasmid-mediated oligopeptide transport system in lactococci, W. Yu, K. Gillies, J. K. Kondo, Jeffery R. Broadbent, and L. L. McKay; Genetics of the Streptococci, Enterococci, and Lactococci