Get the Nutrition, Dietetics, and Food Sciences Faculty Publications RSS feed

Subscribe to our feed

To enable the Nutrition, Dietetics, and Food Sciences Faculty Publications RSS feed, simply drag this link into your RSS reader.

Follow

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

Link

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.

PDF

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

Link

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

Link

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

Link

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

PDF

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

Link

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

Link

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

PDF

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

Link

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

Link

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

Link

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

Link

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

Link

Factors Influencing Color of Dark Cutting Beef Muscle, W. R. Egbert and Daren P. Cornforth; Journal of Food Science

Link

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

Link

Effect of Rotenone and pH on the Color of Pre-Rigor Muscle, Daren P. Cornforth and W. R. Egbert; Journal of Food Science

Link

Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre-Rigor Muscle, Daren P. Cornforth, W. R. Egbert, and D. V. Sisson; Journal of Food Science

Link

Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats, O. Jansuittivechakul, A. W. Mahoney, Daren P. Cornforth, D. G. Hendricks, and K. Kangsadalampai; Journal of Food Science