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1995
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-mediatedoligopeptide transport system in lactococci, W. Yu, K. Gillies, J. K. Kondo, Jeff Broadbent, and L. L. McKay; Genetics of the Streptococci, Enterococci, and Lactococci
1994
Immonolocalization of β-Lactoglobulin in Processed Milk, Yogurt, and Various Cheeses, M. C. Alleyne and Donald J. McMahon; Journal of Dairy Science
Immunolocalization of Caseins and Whey Proteins in Milk at Various Stages of Treatment from Fresh Whole Milk to Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate, M. C. Alleyne and Donald J. McMahon; Journal of Dairy Science
Immunolocalization of Caseins and Whey Proteins in Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate Stored at Room Temperature Until Gelation, M. C. Alleyne and Donald J. McMahon; Journal of Dairy Science
Processing Conditions for Extended Shelf Life Milk, M. Blake, B. Weimer, P. Savello, and Donald J. McMahon; Processing Conditions for Extended Shelf Life Milk
Lactobacillus adjuncts for low fat cheese, Jeff Broadbent; Proc. 11th Biennial Cheese Conference
Starter cultures for lowfat cheese, Jeff Broadbent; Proc. 10th Ann. Cheese Making Short Course
Color: Its Basis and Importance, Daren P. Cornforth; Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Functionality of Low Fat Mozzarella Cheese Using the Utah State University Reduced-Fat Mozzarella Cheese Make Procedure, R. L. Fife, C. J. Oberg, and Donald J. McMahon; Journal of Dairy Science
Iron Fortification of Mozzarella Cheese, W. J. Haws, S. Hekmat, M. Kalpalathika, A. W. Mahoney, and Donald J. McMahon; Journal of Dairy Science
Binding of Iron to Casein and Whey Proteins an in Fe-Fortified Yogurt, S. Hekmat, M. I. Reddy, W. R. McManus, and Donald J. McMahon; Journal of Dairy Science
Effect on Iron Fortification of Yogurt on Its Manufacture, Growth of Lactic Acid and Spoilage Bacteria, and Lipid Oxidation, S. Hekmat, B. Weimer, and Donald J. McMahon; Journal of Dairy Science
Changes in Casein Micelle Structure During UHT Processing of Milk, Donald J. McMahon; Changes in Casein Micelle Structure During UHT Processing of Milk
Trends in Manufacture of Products: Milk Processing, Donald J. McMahon; Trends in Manufacture of Products: Milk Processing
A Mechanism for the Age Gelation of UHT Concentrated Milk, Donald J. McMahon and M. C. Alleyne; A Mechanism for Age Gelation of UHT Concentrated Milk
Using Fat Replacers in Low-Fat Mozzarella Cheese, Donald J. McMahon, M. C. Alleyne, R. Fife, and C. J. Oberg; Using Fat Replacers in Low-Fat Mozzarella Cheese
Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration, Donald J. McMahon, C. A. Ernstrom, and B. Orme; Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration
A Comparison of Low Fat (6% Fat) Mozzarella Cheese Made Using Protein or Carbohydrate Fat Mimetics, Donald J. McMahon, R. L. Fife, M. C. Alleyne, and C. J. Oberg; Journal of Dairy Science
Calcium and Potassium Elemental Mapping of Freeze Dried Milk ad Yogurt Through Electron Spectroscopic Imaging, W. R. McManus and Donald J. McMahon; Calcium and Potassium Elemental Mapping of Freeze Dried Milk and Yogurt Through Electron Spectroscopic Imaging
A Method for Manufacturing Reduced Fat Mozzarella Cheese, R. K. Merrill, C. J. Oberg, and Donald J. McMahon; Journal of Dairy Science
Variable Growth and Acid Production by Lactococci in Whole Milk Concentrated by Ultrafiltration and Diafiltration, B. J. Orme, Donald J. McMahon, and R. K. Thunell; Journal of Dairy Science
The Interaction Between Bovine κ-Casein and Soy Glycinin, A Preliminary Study., N. Venkatachalam, M. I. Reddy, and Donald J. McMahon; The Interaction Between Bovine κ-Casein and Soy Glycinin, A Preliminary Study.
Physical and functional characteristics of cellclumping in lactose-positive transconjugants of Lactococcus lactis ssp. lactis ML3, H. Wang, Jeff Broadbent, and J. K. Kondo; Journal of Dairy Science
Jubein Rennet: A Milk Clotting Enzyme From Solanum Dobium, B. H. Yousif, K. M. Shammet, and Donald J. McMahon; Journal of Dairy Science
1993
An Apparatus for a New Microcube Encapsulation of Fluid Milk in Preparation for Transmission Electron Microscopy, M. C. Alleyne, Donald J. McMahon, N. N. Youssef, and S. Hekmat; Food Struct.
Starter cultures for lowfat cheese manufacturing, Jeff Broadbent; Proc. 9th Ann. Cheese Making Short Course
Effects of Various Fresh Meat Storage Methods on the Color of Cooked Ground Pork, Daren P. Cornforth, V. M. Ghorpade, and Y. Kim; Journal of Muscle Foods
Instrument for Measuring Bind Strength of Restructured and Emulsion-Type Meat Products, B. N. Dobson, I. V. Moiseev, Daren P. Cornforth, P. Savello, R. J. Wood, and R. Anderson; Journal of Texture Studies
Microstructural Changes in Casein Micelles During Acidification of Skim Milk, H. Du and Donald J. McMahon; Journal of Dairy Science
Production of Ultrafiltered Skim Milk Retentate Powder, Y. A. El-Samragy, C. L. Hansen, and Donald J. McMahon; Production of Ultrafiltered Skim Milk Retentate Powder
Production of Ultrafiltered Skim Milk Retentate Powder 1, Y. A. El-Samragy, C. L. Hansen, and Donald J. McMahon; Journal of Dairy Science
Production of Ultrafiltered Skim Milk Retentate Powder 2., Y. A. El-Samragy, C. L. Hansen, and Donald J. McMahon; Journal of Dairy Science
Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82° C, V. M. Ghorpade and Daren P. Cornforth; Journal of Food Science
Educational and A Changing Dairy Industry, Donald J. McMahon; Educational and A Changing Dairy Industry
Functional Properties of Mozzarella Cheese, Donald J. McMahon; Functional Properties of Mozzarella Cheese
New Liquid UHT Products, Donald J. McMahon; New Liquid UHT Products
Product Development Opportunities for Dairy Foods Using Ultra-High Temperature Processing, Donald J. McMahon; Product Development Opportunities for Dairy Foods Using Ultra-High Temperature Processing
Using Ultra-High Temperature Processing as a Product Development Tool for Dairy Foods, Donald J. McMahon; Using Ultra-High Temperature Processing as a Product Development Tooll for Dairy Foods
A Method of Manufacturing Reduced-Fat Mozzarella Cheese, Donald J. McMahon, C. J. Oberg, and W. McManus; A Method of Manufacturing Reduced-Fat Mozzarella Cheese
Functionality of Mozzarella Cheese, Donald J. McMahon, C. J. Oberg, and W. McManus; Functionality of Mozzarella Cheese
Effect of Whey Protein Denaturation on Structure of Casein Micelles and Their Rennetability After Ultra-High Temperature Processing of Milk, Donald J. McMahon, B. H. Yousif, and M. Kalab; Int. Dairy Journal
High-Resolution Scanning Electron Microscopy of Milk Products: A New Sample Preparation Procedure, W. McManus, Donald J. McMahon, and C. J. Oberg; Food Struct.
Influence of Ultra-High Temperature Process Parameters on Age Gelation of Milk Concentrate, A. M. Mohamed and Donald J. McMahon; Journal of Dairy Science
Thermophilic starter cultures: another set of problems, C. J. Oberg and Jeff Broadbent; Journal of Dairy Science
Microstructure of Mozzarella Cheese During Manufacture, C. J. Oberg, W. McManus, and Donald J. McMahon; Food Struct.
Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction, C. J. Oberg, R. K. Merrill, and Donald J. McMahon; Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, N. Venkatachalam, Donald J. McMahon, and P. A. Savello; Journal of Dairy Science
1992
Bacteriocins as natural food preservatives, Jeff Broadbent; Proc. 10th Biennial Cheese Conference
Biotechnology of dairy lactic acid bacteria, Jeff Broadbent and J. K. Kondo; Dairy science and technology, vol. 3: applications science, technology andengineering
Nonfat Dry Milk Inhibits Pink Discoloration in Turkey Rolls, B. N. Dobson and Daren P. Cornforth; Poultry Science
Production of Ultrafiltered Skim Milk Retentate Powder, Y. A. El-Samragy, C. L. Hansen, and Donald J. McMahon; Journal of Dairy Science
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst, V. M. Ghorpade, Daren P. Cornforth, and D. V. Sisson; Journal of Food Science
Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Ice Cream for Use a Probiotic Food, S. Hekmat and Donald J. McMahon; Journal of Dairy Science
Study of Molecular Zeta-Potential and Size and Calcium and Phosphorus Contents of UHT Processed Skim Milk Concentrates During Storage, P.V. M. Kalpalathika and Donald J. McMahon; Journal of Dairy Science
The Effects of Calcium, pH and Chymosin Changes on the Coagulation Properties of Late-Lactation Milk, M. LeFevre, G. H. Richardson, and Donald J. McMahon; Journal of Dairy Science
Effect of Lactose and Protein on the Microstructure of Dried Milk, V. V. Mistry, H. N. Hassan, R. J. Robison, Donald J. McMahon, D. N. Holcomb, and V. R. Harwalkar; Journal of Dairy Science
Book Review: Modern Experimental Biochemistry, Ilka Nemere; Modern Experimental Biochemistry
Microstructure of Mozzarella Cheese, C. J. Oberg, R. K. Merrill, and Donald J. McMahon; Microstructure of Mozzarella Cheese
Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Sterilized Concentrated Milk, D. W. Olson and Donald J. McMahon; Journal of Dairy Science
Characteristics of Macropeptides Isolated from Whole Casein and κ-casein, K. M. Shammet, R. J. Brown, and Donald J. McMahon; Milchwissenschaft
Proteolytic Activity of Some Milk-Clotting Enzymes on κ-casein, K. M. Shammet, R. J. Brown, and Donald J. McMahon; Journal of Dairy Science
Proteolytic Activity of Some Proteinases on Macropeptides Isolated from κ-casein, K. M. Shammet, R. J. Brown, and Donald J. McMahon; Journal of Dairy Science
Effect of Acidification and Heat Treatment on the Quality of White Soft Cheese from Ultrafiltered Whole Milk Retentate, K. M. Shammet, Donald J. McMahon, and C. A. Ernstrom; Milchwissenschaft
Effect of Ultrafiltration, Diafiltration and Ultra-High Temperature Processing on Casein Micelle Size, N. Venkatachalam and Donald J. McMahon; Journal of Dairy Science
The Effect of Microbial Quality on the Storage Stability of Ultra-High Temperature Processed Skim Milk Concentrate, N. Venkatachalam and Donald J. McMahon; Journal of Dairy Science
1991
Genetic construction of nisin-producing Lactococcuslactis subsp. cremoris and analysis of a rapid method for conjugation, Jeff Broadbent and J. K. Kondo; Applied and Environmental Microbiology
Utah State University Department of Nutrition and Food Science, R. J. Brown, Donald J. McMahon, and D. G. Dalgleish; Food Sci. Technol. Today
Growth and Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Ice Cream For Use as a Probiotic Food, S. Hekmat and Donald J. McMahon; Journal of Dairy Science
Effect of Interaction of Ionic Additives with Casein Micelles on Their Zeta-Potential, Particle Size, Rennet and Acid Coagulation Time, P.V. M. Kalpalathika and Donald J. McMahon; Journal of Dairy Science
The Effect of Storage of UHT Sterilized Skim Milk Concentrates on the ζ-Potential, Particle Size, Browning and Viscosity, P.V. M. Kalpalathika, N. Venkatachalam, and Donald J. McMahon; Journal of Dairy Science
Use of Hot-Wire Viscometric Measurements to Predict Physical Curd Firmness of Renneted Milk as a Function of Milk Composition, M. LeFevre, G. H. Richardson, and Donald J. McMahon; Journal of Dairy Science
Thermal Processing of Milk; New Dairy Product Concepts, Donald J. McMahon and P. A. Savello; Thermal Processing of Milk; New Dairy Product Concepts
Effects of Phosphate and Citrate on Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk, Donald J. McMahon, P. A. Savello, R. J. Brown, and M. Kalab; Food Structure
Zeta-Potential of Casein Micelles in UHT-treated Ultrafiltered Skim Milk, D. W. Olson and Donald J. McMahon; Journal of Dairy Science
Effect of Lactose Concentration on Age Gelation of UHT Sterilized Skim Milk Concentrate, N. Venkatachalam and Donald J. McMahon; Journal of Dairy Science
1990
Measurement of Zeta-Potential of Skim Milk Using Laser Doppler Electrophoretic Light Scattering, P.V. Mrudula Kalpalathika and Donald J. McMahon; Measurement of Zeta-Potential of Skim Milk Using Laser Doppler Electrophoretic Light Scattering
A Report on Dairy Foods Research in Australia, Donald J. McMahon; A Report on Dairy Foods Research in Australia
Dairy Education and Training- What Are the Objectives and Needs for the Future: Introductory Remarks, Donald J. McMahon; Dairy Education and Training- What Are the Objectives and Needs for the Future: Introductory Remarks
The Challenge of Developing New Frontiers in Dairy Foods Research, Donald J. McMahon; The Challenge of Developing New Frontiers in Dairy Foods Research
Development of Surface Functionality of Casein Particles as the Controlling Parameter of Enzymic Milk Coagulation, Donald J. McMahon and R. J. Brown; Colloids and Surfaces
Manufacture of a Soft-Curd Pudding from UHT Milk Concentrates, M. H. Smith and Donald J. McMahon; Journal of Dairy Science
Use of Ultra-High Temperature Sterilization and Aseptic Addition of Rennet to a Milk Concentrate to Form a Shelf Stable Soft-Curd Pudding, M. H. Smith and Donald J. McMahon; Use of Ultra-High Temperature Sterilization and Aseptic Addition of Rennet to a Milk Concentrate to Form a Shelf Stable Soft-Curd Pudding
Effects of Heat Treatment of Concentrated Milk on Its Rennet Coagulation Time, Gel Microstructure and Whey Protein Denaturation, B. H. Yousif, Donald J. McMahon, P. A. Savello, R. J. Brown, and M. Kalab; Journal of Dairy Science
1989
Nisin inhibits several Grampositivemastitis-causing pathogens, Jeff Broadbent, Y. C. Chou, K. Gillies, and J. K. Kondo; Journal of Dairy Science
1989 Cheese Evaluation/Correcting Defects, Donald J. McMahon; 1989 Cheese Evaluation/Correcting Defects
Gelation of Acid Coagulated Milk, Donald J. McMahon; Journal of Dairy Science
Effects of Phosphate and Citrate on Gelation Properties of UHT Concentrated Milk, Donald J. McMahon, P. A. Savello, R. J. Brown, and M. Kalab; Effects of Phosphate and Citrate on Gelation Properties of UHT Concentrated Milk
Microstructure Differences in Formation of a Gel Network in Milk Heated at High Temperatures, Donald J. McMahon, P. A. Savello, R. J. Brown, and M. Kalab; Microstructure Differences in Formation of a Gel Network in Milk Heated at High Temperatures
Effect of Concentration on Coagulation of Ultrafiltered Milk, B. J. Orme and Donald J. McMahon; Journal of Dairy Science
Ultra-High Temperature Processing of Milk Ultrafiltered to 3x Concentration and Effects of Phosphate Addition on Gelation, P. S. Savello, Donald J. McMahon, and R. J. Brown; Journal of Dairy Science
1988
Heating and the Distribution of Total and Heme Iron between Meat and Broth, M. S. Buchowski, A. W. Mahoney, C. E. Carpenter, and Daren P. Cornforth; Journal of Food Science
Development of Functionality on Casein Micelles as the Controlling Mechanism of Milk Coagulation, Donald J. McMahon and R. J. Brown; Development of Functionality on Casein Micelles as the Controlling Mechanism of Milk Coagulation
Book Review: Cellular Calcium and Phosphate Transport in Health and Disease, Ilka Nemere; Journal of Nutrition
1987
Inactivation of Clostridial Ferredoxin and Pyruvate-Ferredoxin Oxidoreductase by Sodium Nitrite, C. E. Carpenter, D. S. A. Reddy, and Daren P. Cornforth; Applied and Environmental Microbiology
Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems, C. Kim, C. E. Carpenter, Daren P. Cornforth, O. Mettanant, and A. W. Mahoney; Journal of Food Science
1986
Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls, Daren P. Cornforth, F. Vahabzadeh, C. E. Carpenter, and D. T. Bartholomew; Journal of Food Science
Factors Influencing Color of Dark Cutting Beef Muscle, W. R. Egbert and Daren P. Cornforth; Journal of Food Science
Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats, O. Jansuittivechakul, A. W. Mahoney, Daren P. Cornforth, D. G. Hendricks, and D. V. Sisson; Journal of Food Science
1985
Effect of Rotenone and pH on the Color of Pre-Rigor Muscle, Daren P. Cornforth and W. R. Egbert; Journal of Food Science
