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1999
A Comparison of Carnosine and Ascorbic Acid on Color and Lipid Stability in a Ground Beef Pattie Model System, B. Lee, D. G. Hendricks, and Daren P. Cornforth; Meat Science
Comparison of Different Methods to Determine Wax Concentration in Sunflower-seed Oil, Silvana Martini and M. C. Anon; 90th AOCS Annual Meeting and Expo
Determination of Wax Concentration in Sunflower-seed Oil, Silvana Martini and M. C. Anon; AOCS-OTAI International Conference and Exhibition on Oil Seed and Vegetable Oil Processing
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
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 Jeff Broadbent; Journal of Dairy Science
1998
How starter bacteria direct cheese flavor development, Jeff Broadbent; Proc. 13th Biennial Cheese Conference
Practical considerations in the use of exopolysaccharide-producing cultures, Jeff Broadbent, C. J. Oberg, and D. J. McMahon; Proc. Marschall/Rhodia Italian and Specialty Cheese Conference sponsored by Rhodia, Inc
Practical Considerations in the Use of Exopolysaccharide-Producing Cultures, Jeff Broadbent, C. J. Oberg, and Donald J. McMahon; Practical Considerations in the Use of Exopolysaccharide-Producing Cultures
Characterization of the Lactobacillus helveticus groESL operon, Jeff Broadbent, C. J. Oberg, and L. Wei; Research in Microbiology
Peptideaccumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starterswith distinct proteinase specificities, Jeff Broadbent, M. Strickland, B. Weimer, M. E. Johnson, and J. L. Steele; Journal of Dairy Science
Characterization of the Lactobacillus Helveticus grosESL Operon, Jeff Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg; Journal of Dairy Science
Characterization of the Lactobacillus Helveticus grosESL Operon by Inverse PCR, Jeff Broadbent, L. Wei, Donald J. McMahon, and C. J. Oberg; Characterization of the Lactobacillus Helveticus groESL Operon by Inverse PCR
Lactoseand galactose uptake by genetically engineered Pediococcus species, S. Caldwell, R. W. Hutkins, D. J. McMahon, C. J. Oberg, and Jeff Broadbent; Applied Microbiology and Biotechnology
An Alternative Approach to Phage Control in Italian-Type Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and Jeff Broadbent; European Dairy Magazine
An Alternative Approach to Phage Control in Mozzarella Cheese, S. L. Caldwell, Donald J. McMahon, C. J. Oberg, and Jeff Broadbent; Proceedings of the 13th Utah State University Biennial Cheese Industry Conference
An alternative approach tophage control in Italian-type cheese, S. Caldwell, D. J. McMahon, C. J. Oberg, and Jeff 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
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 andflavor development in reduced-fat Cheddar cheese, M. E. Johnson, J. L. Steele, Jeff Broadbent, and B. C. Weimer; Austrailian Journal of Dairy Technology
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
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 Jeff Broadbent; Appl. Environ. Microbiol.
Role ofStreptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention, D. Low, J. Ahlgren, D. Horne, D. J. McMahon, C. J. Oberg, and Jeff 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, Jeff Broadbent, and D. J. McMahon; Austrailian Journal of Dairy Technology
Designing Thermophilic Cultures to Solve Cheesemaking Problems, C. J. Oberg, Jeff Broadbent, and Donald J. McMahon; Designing Thermophilic Cultures to Solve Cheesemaking Problems
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, Jeff Broadbent, and B. C. Weimer; Proc. LACTIC ‘97 conference
1997
EPS production in Streptococcus thermophilus: physiology, biochemistry, and genetics, Jeff 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, Jeff Broadbent; Proc. National Cheese Technology Forum sponsored by Dairy Management, Inc
Starter contribution to reduced fat Cheddar, Jeff Broadbent, C. Brennand, M. johnson, J. Steele, M. Strickland, and B. Weimer; Dairy Industries International
Attributes of the heat shock responsein three species of dairy Lactobacillus, Jeff 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 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, Jeff 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 Jeff 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 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
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
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, Jeff Broadbent, C. Brennand, J. Jaegi, M. Johnson, F. Milani, J. Steele, and D. V. Sisson; Lait
1996
Bacteriophage control, Jeff Broadbent; Proc. 12th Cheese Making Short Course
Genetic engineering of cultures: where do we go from here?, Jeff Broadbent; Proc. 12th Biennial Cheese Conference
Off-flavor production in lowfat cheese, Jeff Broadbent; Proc. 12th Biennial Cheese Conference
Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese, Jeff Broadbent, S. Caldwell, Donald J. McMahon, C. J. Oberg, and R. Hutkins; Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese
Development andcharacterization of lactose-positive Pediococcus species for milk fermentation, S. Caldwell, D. J. McMahon, C. J. Oberg, and Jeff Broadbent; Applied and Environmental Microbiology
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 Cheddarcheese, M. Strickland, B. C. Weimer, and Jeff 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
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, Jeff 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, Jeff Broadbent; Proc. 11th Ann. Cheese Management Short Course
Characteristics of Tn5307 exchange andintergeneric transfer of genes associated with nisin production, Jeff Broadbent, W. E. Sandine, and J. K. Kondo; Applied Microbiology and Biotechnology
Genetic Construction of Lactose-Positive Pedioccci, S. L. Caldwell, Jeff Broadbent, and Donald J. McMahon; Genetic Construction of Lactose-Positive Pedioccci
Development of Lactose-Positive Pediococcus Species Cheese Starter Culture, S. L. Caldwell, Jeff 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 Jeff 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
